Low-fat crab chowder

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Title: Low-fat crab chowder
Categories: Soups
Yield: 1 Servings

2 md Potatoes
4 tb Margarine
1/2 c Onions; chopped
1/4 c Green pepper; chopped
4 tb Flour
4 c Skim milk
20 oz Whole corn; drained
1 ts Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Recipe by: Peel, dice and cook potatoes, set aside. Melt margarine in
a 6 quart pan, over medium heat. Add onion and green pepper, cook
about 4 minutes, stirring frequently. Add flour, cook about 1 minute,
stirring constantly. Gradually add milk, using a whisk to prevent
lumping and to blend the sauce. Add corn, salt, thyme and pepper.
Reduce heat to low, cook until the mixture appears hot, but not
bubbling. Cut crab into bite-size pieces and add to the sauce. Add
potatoes. Heat again until hot, but not bubbly, stirring frequently.
Just before serving, add cooking sherry.

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