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Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 ribs celery, chopped
• 1 medium onion, chopped
• 1 small red bell pepper, seeded and diced (optional - I have never used this)
• 2 teaspoons garlic salt
• 2 teaspoons Old Bay seafood seasoning
• salt and freshly ground black pepper, to taste
• if you can buy Tastefully Simple products where you live, add a heaping tablespoon of onion onion
• 3 tablespoons flour (one or two tablespoons more if you like a thick chowder)
• 2 cups fat-free chicken broth (I prefer to use chicken stock if I can find it, or have it on hand)
• 1 quart fat-free half-and-half
• 1 heaping tablespoon chicken base
• 3 cups frozen corn (not canned corn)
• 8 ounces cooked lump crabmeat (use the best quality you can find)

Description

I Love Chowders, And I Made This One Fairly Low-fat By Using Fat-free Half-and-half, And Fat-free Chicken Stock. If You Don't Need To Watch Your Fat Intake, You Can Make It With The Full-fat Versions. It's A Delicious, Easy Chowder Either Way!

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