Creamy Crab Chowder

By Flyer920

Ingredients

• 1 6-ounce package frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
• • 1 medium zucchini, cut into 2-inch strips
• • 1 medium red or green sweet pepper, chopped
• • 2 tablespoon margarine or butter
• • 2 tablespoon all-purpose flour
• • 4 cups milk
• • 2 tablespoon sliced green onion
• • 1/2 teaspoon bouquet garni seasoning
• • 1/4 teaspoon salt
• • 1/8 teaspoon black pepper
• • 1 3-ounce package cream cheese, cut up
• • 1 teaspoon snipped fresh thyme
• • 4 sprigs fresh thyme (optional)

Preparation

Step 1

1. Thaw crabmeat, if frozen.
• 2. In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
• 3. Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.