Crab And Corn Bisque - cooking recipe

Ingredients

1/2 c. chopped celery
1/2 c. chopped green onions
1/2 c. butter or margarine
2 (10 oz.) cans cream of potato soup
1 (17 oz.) can cream-style corn
1/2 c. half and half
2 bay leaves
1/2 tsp. white pepper
1/2 tsp. garlic powder
dash of hot sauce
1 lb. lump crabmeat
chopped parsley (optional)
lemon slices (optional)

Preparation

Saute celery, onions and green pepper in Dutch oven.
Add soup and remaining ingredients except crabmeat and optional ingredients and cook until thoroughly heated.
Gently stir in crabmeat and heat thoroughly.
Remove and discard bay leaves.
Garnish with parsley and lemon slices if desired.
Yield:
11 cups.