Ingredients
| 1 | md. onion, chopped | | 5 tbsp. | butter or | | margarine | | 1/3 cup | flour | | 3-1/2 cup | milk | | 4 slices | bacon, cooked and crumbled | | 2 cans (6 oz. each) | crabmeat, drained | | 2 | md. potatoes, diced | | 1 | sm. green pepper, chopped | | 1 | celery rib, chopped | | 1 can (8-1/4 oz.) | whole kernel corn, drained | | 1 cup | light cream | | 1 | bay leaf | | 1 tbsp. | chopped fresh parsley | | 1 tsp. | salt | | 1/4 tsp. | ground nutmeg | | 1/4 tsp. | white pepper |
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Instructions
In a large saucepan, saute onion in butter until tender. Add flour. Cook and stir until thick and bubbly. Gradually add milk. Cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35 to 40 minutes. Remove bay leaf before serving.
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