1 lb. cleaned Oregon Dungeness Crab Meat, reserving liquid from shell
4 strips of bacon diced
1 C. chopped onion
1/2 C. chopped Celery
1/4 C. chopped bell pepper
4 C. Water
2 Chicken or Vegetable Bouillon Cubes
2 C. diced potatoes
1 (12 oz.) can evaporated skim milk
1 (8 1/2 oz.) can cream style corn
2 T. chopped Pimiento
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
2 T. flour
1/4 C. Skim Milk
2 T. butter
Chopped fresh Parsley for garnish

Pick over meat to make sure it is free from any shell. Fry bacon until crisp. Add onion, garlic, celery, and bell pepper; sauté until tender. Add reserved crab liquid, water, bouillon and potatoes, bring to a simmer, breaking up bouillon cube. Add evaporated milk, corn, pimiento and seasonings. Simmer 10 minutes or until potatoes are nearly tender. Add crab, stir, and return mixture to gentle simmer. Combine flour and milk, blending until smooth. Add to chowder, stirring until slightly thickened. Add butter, stir until melted. Garnish with parsley and serve.