Crab & Corn Chowder

1 14 oz can of chicken broth
1 cup sliced celery
1 cup shopped onion
1/2 sliced carrot
1  14.75 oz can of cream-style corn
1 cup whole milk
1/2 teaspoon snipped fresh parsley
1/8 teaspoon ground black pepper
1 dash of bottled hot pepper sauce
12 oz. cooked crab meat

In a medium saucepan, combine broth, celery, onion and carrot.  Bring to a boil.  reduce heat and simmer, covered for 20 minutes or until vegetables are tender.  Set aside; cool slightly.

Place in a blender or food processor, cover and blend until smooth.  Return mixture to saucepan.  Stir in corn, milk, parsley, pepper and hot pepper sauce.  Bring to a boil, reduce heat and stir in crab meat; heat through.

I like to serve this with some crusty bread and butter.  Tonight I also added a side BLT wedge salad.