1 tablespoon butter or margarine
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped celery
1 tablespoon all-purpose flour
1 (14.75-ounce) can chicken broth
2 cups milk
1 (12-ounce) can evaporated milk
10 ounces surimi seafood, crab flavored, chunk-style
2 cups fresh or frozen whole kernel corn
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Melt butter in a large saucepan over medium heat. Add onion, bell peppers and celery. Cook until vegetables are soft, about 5 minutes.
Add flour to vegetable mixture, cook, stirring constantly, for 2 minutes.
Gradually add chicken broth. Bring to a boil.
Add milk, evaporated milk, surimi, corn, black pepper and paprika. Simmer gently, stirring occasionally, 5 minutes or until chowder is hot.
Makes 6 servings.