Title: Low-fat crab chowder
 Categories: Soups
      Yield: 1 servings
 
      2 md Potatoes
      4 tb Margarine
    1/2 c  Chopped onions
    1/4 c  Green pepper
      4 tb Flour
      4 c  Skim milk
      2 cn (10 1/4-oz each) whole corn
           Drained
      1 ts Salt
    1/8 ts Thyme
    1/8 ts Pepper
     16 oz Imitation crab
      2 tb Cooking sherry
 
  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.