Title: Crab & Corn Chowder
Categories: Chowder Entree Shellfish
Yield: 1 1/2 quarts
| 1 | md | Onion, chopped |
| 5 | tb | Butter or margarine |
| 1/3 | c | Flour |
| 3 1/2 | c | Milk |
| 4 | | Bacon strips, cooked and crumbled |
| 2 | cn | (6 oz each) crabmeat, drained |
| 2 | md | Potatoes, diced |
| 1 | sm | Green pepper, chopped |
| 1 | | Celery rib, chopped |
| 8 1/4 | oz | Can whole kernel corn, drained |
| 1 | c | Light cream |
| 1 | | Bay leaf |
| 1 | tb | Chopped fresh parsley |
| 1 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | White pepper |
In a large saucepan, saute onion in butter until tender. Add flour. Cook
and stir until thick and bubbly. Gradually add milk. Cook and stir until
thickened. Add remaining ingredients. Cover and simmer until vegetables are
tender, about 35 to 40 minutes. Remove bay leaf before serving.