Crab And Corn Bisque - cooking recipe

Ingredients

1/2 c. chopped celery
1/2 c.chopped green onions
1/4 c. chopped green pepper
1/2 c. margarine, melted
2 (10 3/4 oz.) cans cream of potato soup, undiluted
1 (17 oz.) can cream-style corn
1 1/2 c. half and half cream
1 1/2 c. milk
2 bay leaves
1 tsp. dried whole thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
dash of hot sauce
1 lb. lump crabmeat
chopped parsley (optional)

Preparation

Saute celery, onion and bell pepper in margarine in a Dutch oven.
Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce.
Cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly.
Remove bay leaves. Garnish with parsley and lemon slices if desired.