Crab Chowder - cooking recipe

Ingredients

1/4 tsp. minced garlic
1/8 tsp. cayenne pepper
1/4 c. chopped green pepper
1 Tbsp. butter
2 cans condensed potato soup
chopped onions
1 (8 oz.) cream cheese
1 1/2 soup cans milk
6 to 8 oz. real or imitation crabmeat
1 can whole kernel corn
1/8 c. sugar

Preparation

Cook onions and garlic in butter with cayenne pepper until tender.
Blend in soup, softened cream cheese and milk.
Add crabmeat and undrained corn.
Bring to a boil.
Reduce heat and simmer ten minutes.
Stir in sugar after this.
Serves eight, reheats well.