Low Fat Crab And Corn Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
2 minced garlic cloves
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1 cup cubed potato (about 2 large)
1/2 cup chopped red bell pepper
1 (8 ounce) can corn (Mexicorn is best)
1 (10 1/2 ounce) can vegetable broth (Swanson)
4 cups skim milk
1 teaspoon butter
1 bay leaf
1 (6 ounce) can premium lump crabmeat
2 teaspoons Old Bay Seasoning (to taste)
salt (to taste)
pepper (to taste)
1 tablespoon flour (optional)

Preparation

Heat oil in a large stockpot over medium heat.
Add onion and garlic and saute for a few minutes, stirring often.
Add celery, carrot, potatoes and peppers and saute until slightly softened, about 5 minutes (NOTE: if potatoes stick, add a little more oil).
If you prefer thicker chowder, add the flour now and stir constantly for 2 minutes until cooked
Add corn, broth and milk and Bay leaf and bring to a simmer.
Simmer over medium-low heat for about 20-25 minutes or until vegetables are softened.
Gently stir in can of crabmeat and Old Bay seasoning.
Salt, Pepper and butter to taste.