Crab And Corn Bisque

• 1/2 c. chopped celery
• 1/2 c. chopped green onions
• 1/2 c. butter or margarine
• 2 (10 oz.) cans cream of potato soup
• 1 (17 oz.) can cream-style corn
• 1/2 c. half and half
• 2 bay leaves
• 1/2 tsp. white pepper
• 1/2 tsp. garlic powder
• dash of hot sauce
• 1 lb. lump crabmeat
• chopped parsley (optional)
• lemon slices (optional)

1. Saute celery, onions and green pepper in Dutch oven.
2. Add soup and remaining ingredients except crabmeat and optional ingredients and cook until thoroughly heated.
3. Gently stir in crabmeat and heat thoroughly.
4. Remove and discard bay leaves.
5. Garnish with parsley and lemon slices if desired.
6. Yield:
7. 11 cups.

celery, green onions, butter, cream of potato soup, creamstyle, bay leaves, white pepper, garlic powder, hot sauce, lump crabmeat, parsley, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=374934 (may not work)