- 1 Cup Frozen Corn
- 1 Cup Fat Free Half&Half
- 3 Cups Shredded Pepper Jack Cheese
- 2 Cups Imitation Crabmeat, Chopped
In a soup pan melt butter. Add onion and celery and cook on medium heat about 3-4 minutes or until tender. Add the chopped red pepper and continue cooking another 3-4 minutes. Season as desired with salt and pepper. Add garlic and cook about 1 minute, stirring constantly. Stir in flour stirring constantly to evenly coat your vegetables. Add chicken stock and 3 cups skim milk. Bring to a boil, whisking often. When it starts to boil and begins to thicken, turn heat to medium and stir in potatoes. Add the 3 cups of cheese slowly whisking until cheese is melted. Stir in crabmeat, corn and one cup fat free half&half. Stir until heated through. Serve with crusty french bread. Enjoy!