Adapted From MyRecipes.com

Autumn is finally here in The South and I figured this would be a good time to make a play on one of my favorite treats, chowder.  To this recipe, I add yukon gold potatoes (another favorite), chipotle pepper, heavy cream and a dash of Old Bay seasoning.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

2  tablespoons  butter
1  cup  chopped onion
3/4  cup  chopped celery
1  garlic clove, minced
1 1/2  cups  (1-inch) cubed red potatoes (about 0.5 pound)
1 1/2  cups (1-inch) cubed yukon gold potatoes
3  tablespoons  all-purpose flour
2  cups  2% reduced-fat milk
1/2 cup heavy cream
2  teaspoons  chopped fresh thyme
1/2  teaspoon  freshly ground black pepper
1/4  teaspoon  grated whole nutmeg
1/4 teaspon ground chipotle pepper
1  (14 3/4-ounce) can cream-style corn
1  (14-ounce) can fat-free, less-sodium chicken broth
8  ounces  lump crabmeat, shell pieces removed
3  tablespoons  chopped fresh parsley
1  teaspoon  salt
* pinch of Old Bay seasoning to taste

Preparation

1.  Melt butter in a large saucepan over medium-high heat.
2.  Add onion, celery, and garlic; sauté 4 minutes.
3.  Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly.
4.  Stir in milk/cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently.
5.  Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
6.  Stir in crab, parsley, Old Bay and salt; cook 5 minutes, stirring occasionally.
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