Recipe for Crab Corn, and Chile Chowder 
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Yield:
6
Ingredients:
Amount Ingredient
1 med onion, chopped
1 lrg red bell pepper, seeded & chopped
1 med green bell pepper, seeded & chopped
1/2 cup water or chicken stock
2 tbl olive oil
2 tbl all-purpose flour
2 cup chicken stock or broth
4 cup nonfat or low-fat milk
2 cup cooked crabmeat, picked over, rinsed
under cold water & shredded
1 x clove garlic, minced
3 cup corn cut from the cob, (approx. 6 ears)
4 x Anaheim or New Mexico green chiles, roast, peel, & dice
1 tbl chopped fresh parsley
1/2 tsp salt
1 tsp freshly ground black pepper
Instructions:
Instructions: Simmer the chopped onion and bell peppers in 1/2 cup water or chicken stock until the vegetables are soft.

In a large saucepan or soup pot, heat the oil and add the flour to make a roux. Cook until flour is a light tan color but not brown.

Stir 2 cups chicken stock into the roux and whisk until smooth. Then stir in the milk. Add the rest of the ingredients, cover, and simmer over medium-low heat for 20 minutes.

Remove the bay leaf and serve hot.

SERVING SUGGESTIONS: Serve as the main course for lunch with green chile cornbread sticks and guacamole salad.

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