• 1/2 pound jumbo lump crabmeat
• 1 package frozen vegetables (peas, carrots and corn)
• 2 stalks celery
• 8 sprigs parsley (preferably flat leaf)
• 6 scallions
• 4 cups milk
• 2 tablespoons unsalted butter
• 4 ounce jar whole pimentos
• salt, pepper and garlic powder to taste

Put the butter in a deep, heavy skillet over medium high heat. Trim the scallions and celery and cut each crosswise into pieces. Put in a food processor and pulse just until chopped. Add to the skillet, raise the heat to high, stir, and cook for 2 minutes, or until barely softened.

Run hot tap water over the frozen vegetables, until defrosted. Put vegetables in a skillet, add milk. Chop the pimemtos, add to the skillet. Stir, cover, and bring to a boil, then reduce heat and let simmer, stirring several times.

Add the crab and stir. Chop the leaves from the parsley sprigs. Add the parsley, salt, pepper and garlic powder to the chowder and cook for 3 to 4 minutes. Taste, adjust the seasoning if needed. Serve in soup bowls. Add a sprig of parsley on top (optional).