2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
3 1/2 cups (1″) cubed red potato (about 1lb)
3 tablespoons flour
2 1/2 cups 2% milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4 oz) can cream-style corn
1 (14 oz) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

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.

6 (1 1/2 cup) servings