LOW FAT CRAB CHOWDER
1/3 c. chopped celery
1 3/4 c. peeled, diced potatoes
3/4 to 1 c. water
4 tbsp. cornstarch
2 c. skim milk
1 (12 oz.) can evaporated skim milk
1/2 tsp. salt
1/8 tsp. white pepper (may use black)
Dash of hot sauce
Dash of paprika
1/2 lb. fresh crab meat (or 12 to 15 oz. chopped clams for clam chowder)
Combine vegetables and water in 3 quart pot or Dutch oven and bring to a boil. Cover, reduce hat and simmer 15 minutes until potatoes are tender.
Combine cornstarch and skim milk. Add this and remaining ingredients except crab and cook over medium heat, stirring constantly until thickened. Add crab meat (or clams), heat thoroughly and serve. Yield: about 3 pints.