Crab And Corn Bisque - cooking recipe

Ingredients

1/2 c. chopped celery
1/2 c. chopped green onions
1/2 c. chopped green peppers
1/2 c. butter
2 (10 1/2 oz.) cans cream of potato soup, undiluted
1 (17 oz.) can cream-style corn
1 1/2 c. half and half
1 1/2 c. milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. white pepper
2 to 3 dashes hot sauce
1 lb. lump crab meat

Preparation

Saute celery, onions, pepper and butter in a Dutch oven.
Add soup and next 8 ingredients.
Cook until thoroughly heated.
Stir in crab meat gently.
Heat thoroughly on medium/low heat.