Cream of Crab Soup

1 tbsp butter
1/2 C each onion and carrots, chopped
1/4 C celery, chopped.
1 1/2 tbsp flour
16 oz Kitchen Basics Chicken Stock
1/2 tbsp fresh parsley, chopped
2 C fat-free half-n-half
8 oz imitation crab meat
1/2 tbsp old bay seasoning
salt & pepper

Melt butter over medium heat. Add onion, carrots and celery - saute until onion is transparent. Stir in flour, mixing well. Cook for about one minute, stirring constantly. Add chicken stock, stir until smooth. Bring to a boil; then reduce heat and let simmer about 20 minutes. Stir in remaining ingredients; raise heat to medium and bring chowder just to a boil. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMR77.