Timber Cove Inn Mushroom and Crab Chowder

6 tablespoons butter, divided
1/4 cup finely chopped onion
3 oz finely chopped red bell pepper
3 oz yellow bell pepper
1 green onion, finely chopped
2 tablespoons fresh chopped parsley
1 1/2 cups sliced wild mushrooms
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
dash pepper
dash ground nutmeg
dash cayenne pepper
1 1/2 cups cooked crabmeat
2 tablespoons dry sherry

In a heavy skillet, heat 4 tablespoons of butter. Add the onion, green pepper, and mushrooms. Sauté until onions are softened. Add the green onion and parsley and continue cooking for 2 minutes longer. Set aside.

In a medium saucepan, heat the remaining 2 tablespoons of butter over medium heat. Stir in the flour until smooth; gradually stir in the milk. Add salt, pepper, nutmeg, and cayenne. Cook, stirring, until thickened. Add the sautéed vegetables and half-and-half or light cream, and cook, stirring, until hot and bubbly. Stir in the cooked crabmeat and simmer for 5 minutes. Stir in the sherry just before serving.