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Source: Fabulous Food Associations

Seafood Corn Chowder
Seafood chowder is always a favorite. Serve this with crackers or crusty bread and a plate of sliced tomatoes.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 4-5 minutes
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1 tablespoon margarine, or unsalted butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped celery
1 tablespoon all-purpose flour
1 can (10 1/2 ounces) low sodium chicken broth
2 cups skim milk
1 can (12 ounces) evaporated skim milk
8 ounces surimi seafood, crab flavored, chunk style, or cleaned crab meat
2 cups fresh or frozen whole kernel corn
1/2 teaspoon black pepper
1/2 teaspoon paprika
salt, to taste

Melt the margarine or butter in large saucepan over medium heat. Add the onion, peppers, and celery and cook, uncovered, over medium heat for 4 to 5 minutes, or until the vegetables soften. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 2 minutes until the flour blends evenly with the vegetables.

Gradually add the chicken broth and bring to a boil. Add the milk, evaporated milk, seafood and corn. Season with pepper and paprika.

Cook for about 5 minutes, stirring occasionally, until the chowder is hot. Season to taste with salt and serve immediately.

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