Corn and Crab Chowder

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	slices	bacon -- reduced sodium -- diced
1	small	onion -- chopped
2	stalks	celery -- diced
1	small	green bell pepper -- seeded and diced
3	tablespoons	all-purpose flour
3	cups	low sodium vegetable broth
2	medium	russet potatoes -- peeled and diced
1	teaspoon	Old Bay Seafood seasoning
1/2	teaspoon	salt
1/4	teaspoon	white pepper
12	ounces	fat free evaporated milk
8	ounces	crab meat -- cooked

In large pot or Dutch oven add bacon, onion, celery, and green pepper. Cook until fat is rendered and vegetables soften.

Add flour and mix and cook for three minutes or until flour starts to toast.

Add broth, Old Bay seasoning, and corn. Heat to boiling.

Reduce heat and cover and simmer for 15 minutes.

Add milk and crab meat and heat through. Don't overcook or crab will toughen.

Makes 6 servings.

Per Serving: 595 Calories; 2g Fat (8.6% calories from fat); 19g Protein; 19g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 690mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.