Ingredients

• 1 tablespoon unsalted butter
• 1 cup onion
• 1/3 cup celery
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 1 tablespoon all-purpose white flour
• 14 ounces low-sodium chicken broth
• 2 cups liquid nondairy creamer
• 6 ounces evaporated milk
• 10 ounces surimi imitation crab chunks
• 2 cups frozen corn kernels
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 

Preparation

1. Chop onion, celery and peppers.
2. In a saucepan melt butter over medium heat.  Cook onion, celery, green and red peppers for 5 minutes until soft.
3. Add flour and cook and stir constantly for 2 minutes.
4. Gradually add chicken broth, stirring to blend. Bring to a boil.
5. Add nondairy creamer, evaporated milk, surimi, corn, black pepper and paprika.
6. Heat, stirring occasionally, for 5 minutes or until chowder is hot. Serve immediately.

Helpful hints

• Freeze extra chowder for a quick meal later.