CRAB BISQUE SOUP

By Kimberlik

Ingredients

• 1 celery rib, thinly sliced
• 1 small onion chopped
• 1/2 cup chopped green pepper
• 3 tablespoons butter
• 2 cans (14-3/4 ounces each) cream - style corn
• 2 cans (10-3/4 ounces each) condensed cream of potato soup,undiluted
• 1 cup milk
• 16 oz. Half+ half
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon White pepper
• 1/4 teaspoon season pepper
• 1/8 teaspoon hot pepper
• FISH CHOWDER use above ingredients add variety of fish
• Con't..
• 3 cans (6 oz. Each) crabmeat drained ,flaked and cartilage removed
• 1 can ( 6 ounces) shrimp

Preparation

Step 1

In large saucepan or soup kettle, sauté celery,onion and green pepper in butter until tender. Add the corn, soup, milk, cream and seasonings; mix well. Stir in crab; heat through. Discard bay leaves.

FRIED BACON AS TOPPER