Crab and Corn Chowder 3

1 large onion, chopped

1/2 cup celery, chopped

4 tablespoons bacon bits

1 stick margarine (1/4 lb)

Salt and pepper to taste

1 can whole kernel corn, 1/2 liquid drained

1 pint half-and-half

1/2 cup flour

1/2 cup milk

12 ounces crab meat, claw or white meat

Dash Tabasco sauce and Worcestershire sauce

Dash Paul Prudhomme's Seafood Seasoning

1 teaspoon pimento, chopped

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

Saute onions, celery and bacon bits in margarine. Season with salt and pepper. Add corn with liquid. Continue cooking at medium heat.

Add half-and-half, stirring constantly. Thicken chowder with flour and milk. Lower fire and simmer while thickening. Once sauce is at desired thickness, add crab meat, Tabasco, Worcestershire, seafood seasoning and pimento. Stir. Simmer 30 minutes.

Add green onions and parsley 15 minutes before serving. Serve with crackers and cheese.

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Cajun Country -- New Iberia, Louisiana