1 c. potatoes, chopped
1/2 c. each chopped carrots, celery, & onions
4 tbsp. butter
1 tbsp. parsley
3 c. chicken broth
2 c. milk
1/2 c. flour
3 c. American cheese, shredded
12 oz. imitation crab, chopped

In skillet with lid, cook vegetables in butter until tender, but not brown. Add chicken broth, cover and simmer 30 minutes. Add chopped crab. Blend milk and flour. Add cheese and parsley. Stir this into chowder, cook, stirring until slightly thickened.