Crab And Corn Bisque

• 1/2 c. chopped celery
• 1/2 c.chopped green onions
• 1/4 c. chopped green pepper
• 1/2 c. margarine, melted
• 2 (10 3/4 oz.) cans cream of potato soup, undiluted
• 1 (17 oz.) can cream-style corn
• 1 1/2 c. half and half cream
• 1 1/2 c. milk
• 2 bay leaves
• 1 tsp. dried whole thyme
• 1/2 tsp. garlic powder
• 1/4 tsp. white pepper
• dash of hot sauce
• 1 lb. lump crabmeat
• chopped parsley (optional)

1. Saute celery, onion and bell pepper in margarine in a Dutch oven.
2. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce.
3. Cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly.
4. Remove bay leaves. Garnish with parsley and lemon slices if desired.

celery, green onions, green pepper, margarine, cream of potato soup, creamstyle, cream, milk, bay leaves, thyme, garlic powder, white pepper, hot sauce, lump crabmeat, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189213 (may not work)