Yield: 11 cups
| Measure | Ingredient |
|---|---|
| ½ cup | Chop celery |
| ½ cup | Chopped green onions |
| ¼ cup | Chopped green pepper |
| ½ cup | Butter, melted |
| 2 cans | Potato soup |
| 1 can | Cream corn |
| 1½ cup | Half and half |
| 1½ cup | Milk |
| 2 \N | Bay leaves |
| 1 teaspoon | Dried thyme |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | White pepper Dash hot sauce |
| 1 pounds | Crabmeat Chop parsley and lemon slices, optional |
Saute' celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce; cook until thoroughly heated. Gently stir in crab meat and heat. Discard bay leaves. Garnish with parsley and lemon slices if desired. Submitted By BARRY WEINSTEIN On 03-24-95