Corn and Crab Bisque

Yield: 12 cups.

1/2 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped green pepper
1/2 cup butter, melted
2 cans of potato soup
1 can cream corn
1 1/2 cups half and half
1 1/2 cups milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
Dash hot sauce
1 lb. Crab Meat

  1. Saute celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce; cook until thoroughly heated.
  2. Gently stir in Crab Meat and heat. Discard bay leaves. Garnish with parsley and lemon slices if desired.

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