Crab and Corn Bisque

By Maylynn

Ingredients

• ½ cup chopped celery
• ½ cup chopped green onions
• ¼ cup chopped green pepper
• ½ cup butter or margarine, melted
• 2 (10-3/4 oz) cans cream of potato soup, undiluted
• 1 (17 0z) can cream-style corn
• 1 ½ cups half & half
• 1 ½ cups milk
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp garlic powder
• ¼ tsp white pepper
• Dash of hot sauce
• 1 pound lump crab meat (fresh if possible0
• Chopped parsley (optional)
• Lemon slices (optional)
• Salt, pepper and Tony Chachere’s to taste

Preparation

Step 1

Saute celery, green onions and green pepper in butter in a heavy Dutch oven.
Add soup & next 8 ingredients; cook until thoroughly heated. Gently stir in crab meat, and heat thoroughly. Discard bay leaves. Garnish with parsley and lemon slices , if desired.