Chunky Potato-Crab Chowder

Chunky Potato-Crab Chowder
adapted from Cooking Light, October 2003

Ingredients:
2 tablespoons butter
1 cup onion, chopped
3/4 cup celery, chopped
3 garlic cloves, minced
3 cups red potato (1-inch) cubed
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon whole nutmeg, grated
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 fresh parsley, chopped
1 teaspoon salt

Directions:
1. 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.
2. Serving size: 1 1/2 cups