Great Recipes

• 1 Tablespoon margarine
• 1 Cup chopped onion
• 1/3 Cup chopped celery
• 1/2 Cup chopped green bell pepper
• 1/2 Cup chopped red bell pepper
• 1 Tablespoon all-purpose flour
• 1 Can (10 1/2 oz.) low sodium chicken broth
• 2 Cups skim milk
• 1 Can (12 oz.) evaporated skim milk
• 8 - 12 Ounces surimi seafood, crab flavored, chunk style
• 2 Cups fresh or frozen whole kernel corn
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Melt margarine in large saucepan over medium heat. Add onion, celery and green and red pepper. Cook uncovered on moderate heat for 4 to 5 minutes or until vegetables are solft. Add flour to vegetable mixture, cook and stir constantly for 2 minutes. Gradually add chicken broth and bring to a boil. Add milk, evaporated milk, surimi seafood, corn, black pepper and paprika. Heat, stirring occasionally, 5 minutes or until chowder is hot.

Courtesy of National Fisheries Institute.