Creamy Crab Soup

• 1 large onion, finely chopped
• 1 medium green pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 3 pints half-and-half cream
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 package (8 ounces) imitation crabmeat, chopped
• 1-1/2 cups frozen corn, thawed
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons dill weed
• 1-1/2 teaspoons seafood seasoning
• 1 teaspoon pepper

1. In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

onion, green pepper, butter, garlic, cream, potatoes, condensed cream, condensed cream, lump crabmeat, imitation crabmeat, frozen corn, parsley flakes, dill weed, seafood seasoning, pepper

Taken from www.tasteofhome.com/recipes/creamy-crab-soup/ (may not work)