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Crab and Corn Chowder

2 cans Crown Prince Natural Lump White Crab Meat, drained and rinsed
2 tablespoons unsalted butter
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, minced
2 medium potatoes, peeled and cubed
1 1/2 teaspoons seasoned salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
3 cups fat free chicken broth
1 1/2 cups 2% low fat milk
2 1/2 cups corn kernels
1 tablespoon chopped fresh parsley
1/4 teaspoon grated lemon rind

Warm the butter in a large stockpot over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the potatoes, spices, broth and milk. Bring to a boil. Reduce heat to low and cook for 15 minutes,
or until potatoes are tender.

In a food processor, process 2 cups of the corn until smooth. Stir into chowder with remaining corn kernels, crab meat, parsley and lemon rind. Cook for 5 minutes, or until heated through. Serves 6.

NOTE: For thicker chowder, use heavy cream instead of milk. Fresh corn works best in this chowder; however, canned or frozen may be used.

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