Chunky Potato-Crab Chowder

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 3/4 cup chopped celery
• 1 garlic clove, minced
• 3 1/2 cups (1-inch) cubed red potato (about 1 pound)
• 3 tablespoons all-purpose flour
• 2 1/2 cups 2% reduced-fat milk
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated whole nutmeg
• 1 (14 3/4-ounce) can cream-style corn
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 8 ounces lump crabmeat, shell pieces removed
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt

Preparation

1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.