crab chowder

1 6 ounce can crabmeat, drained, flaked and cartilage removed
1 zucchini, cut into 2-inch strips
1 red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons flour
4 cups milk
2 tablespoons green onion, sliced
1/2 teaspoon garni seasoning bouquet
1/4 teaspoon salt
1/8 teaspoon pepper
1 3-ounce package cream cheese, cut up
1 teaspoon thyme, snipped fresh

In a medium saucepan, cook zucchini and sweet pepper in hot butter until crisp-tender. Stir in four, add milk, green onion, bouquet garni seasoning, salt and pepper. Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cheese melts. Stir in crabmeat and thyme, heat through. Garnish each serving with additional thyme, if desired.

Per serving, 314 calories; 18 g carbohydrates; 64 mg cholesterol; 19 g fat; 844 mg sodium. From Better Homes & Gardens.

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