Saute onions, celery and bacon bits in margarine. Season with salt and pepper. Add corn with liquid. Continue cooking at medium heat.
Add half-and-half, stirring constantly. Thicken chowder with flour and milk. Lower fire and simmer while thickening. Once sauce is at desired thickness, add crab meat, Tabasco, Worcestershire, seafood seasoning and pimento. Stir. Simmer 30 minutes.
Add green onions and parsley 15 minutes before serving. Serve with crackers and cheese.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana