Seafood Chowder - cooking recipe

Ingredients

1/2 c. chopped celery
1/2 c. chopped onions
1/4 c. chopped green pepper
1/2 c. butter or margarine melted
2 (10 3/4 oz.) cans cream of potato soup, undiluted
1 (17 oz.) can cream-style corn
1 1/2 c. half and half **
2 1/2 c. milk
2 bay leaves
1 tsp. dried whole thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
1 lb. imitation crabmeat *
chopped parsley (optional)

Preparation

Saute celery, onions and green pepper in butter in large pan. Add soup, corn, half and half and milk; stir well.
Then add all spices and crabmeat.
Cook until hot but not boiling, stirring frequently to avoid sticking.