Corn And Crab Soup Bisque Chowder - cooking recipe

Ingredients

2 cups butter (1 pound)
3 cups chopped corn
1 cup chopped bell pepper
1 cup chopped celery
3 cups chicken broth
3 (15 ounce) cans corn or 6 ears fresh corn
cans Carnation Evaporated Milk
2 lbs crabmeat
2 pints half-and-half
2 (10 1/2 ounce) cans cream of potato soup
1 cooking spoon flour
black pepper and oyster crackers (optional)

Preparation

Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.