Crab and Corn Chowder – Soups

1 sm Onion, chopped

4 tb Margarine

1/3 c Flour

3 c Milk

2 md Potatoes

1 sm Green pepper

1 sl Celery

1 c Half and half cream

4 sl Bacon, crisp and crumbled

2 cn Crabmeat

1 cn Kernel corn

Saute onion in margarine until soft. Add flour and cook gently for 1 minute, remove from heat. Gradually add milk. Return to heat and cook until thick. Add diced potatoes, celery, green pepper and cream. Simmer 30 minutes. Add crabmeat and corn. Heat through.