Low-Fat Crab Chowder

Directions

1. 1
   Peel, dice and cook potatoes, set aside.
2. 2
   Melt margarine in a 6 quart pan, over medium heat.
3. 3
   Add onion and green pepper, cook about 4 minutes, stirring frequently.
4. 4
   Add flour, cook about 1 minute, stirring constantly.
5. 5
   Gradually add milk, using a whisk to prevent lumping and to blend the sauce.
6. 6
   Add corn, salt, thyme and pepper.
7. 7
   Reduce heat to low, cook until the mixture appears hot, but not bubbling.
8. 8
   Cut crab into bite-size pieces and add to the sauce.
9. 9
   Add potatoes.
10. 10
    Heat again until hot, but not bubbly, stirring frequently.
11. 11
    Just before serving, add cooking sherry.