Jiffy Corn Crab Soup - cooking recipe

Ingredients

3 cans cream of potato soup
1 can cream of celery soup
2 cans corn, do not drain
1 green onion
1 quart half-and-half cream
2 cans crabmeat
black pepper
3 tablespoons butter

Preparation

I place the first 3 ingredients in a food processor;.
Pulsing for a second or two just until the onion is chopped.
Pour mixture into a saucepan;.
Add cream, crab and corn and cook on low for 5 to 10 minutes.
Heat and serve!
*Freshcrabmeat can be substituted for the canned variety.