Chunky Potato-Crab Chowder - cooking recipe

Ingredients

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

Preparation

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 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.