Crab And Potato Chowder - cooking recipe

Ingredients

1 Tbsp. butter or margarine
2 leeks, well washed and finely chopped
2 c. dry vermouth
1 c. water
1 1/2 lb. red potatoes, scrubbed skin on
1 tsp. salt
1/2 tsp. dried thyme
1 (12 or 13 oz.) can evaporated skimmed milk
1 c. skim milk
1 lb. crab meat
2 or 3 Tbsp. chopped parsley

Preparation

Cut potatoes into bite-sized pieces.
Melt butter over medium heat in 3 quart saucepan.
Add leeks, turn heat to low.
Cover and allow to cook slowly 3 to 4 minutes or until softened.
Add vermouth, water, potatoes, salt and thyme.
Bring to boil.
Turn heat to low, cover and cook until potatoes are fork tender (about 20 minutes).
Add milk and crab meat.
Heat through but do not boil.
Sprinkle with chopped parsley and serve.