Crab And Corn Cream Soup - cooking recipe

Ingredients

3 Tbsp. butter
1 medium onion
1 large celery stalk, chopped
1/4 tsp. thyme
1/8 to 1/4 tsp. red pepper
2 c. milk
1 can cream of potato soup (undiluted)
1 c. (17 oz.) creamed corn
1 pkg. (12 oz.) surimi fish and crab or lobster blend
toast rounds

Preparation

Microwave.
In a 3 quart glass casserole melt butter on High 1 minute.
Add
chopped
onion,
celery,
thyme
and
red pepper. Cover.
Cook on
High 5 minutes.
Stir in soup, milk, corn and surimi.
Cover;
cook
on High 7 minutes until boils. Serve with toast rounds.
Makes 8 servings.