Crab And Corn Bisque - cooking recipe

Ingredients

1/2 c. each: chopped celery and green onions
1/4 c. chopped green pepper
1/2 c. butter, melted
2 (10 3/4 oz.) cans cream of potato soup
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 whole thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
dash of hot sauce
1 lb. lump crabmeat
lemon slices (optional)

Preparation

Saute celery, green onions and green pepper in butter in a Dutch oven.
Add soup, corn, half and half, milk, bay leaves, thyme, garlic, pepper and hot sauce.
Cook until heated.
Gently stir in crabmeat and heat.
Discard bay leaves.
Garnish with parsley and lemon slices.
Yield: 11 cups.