Creamy Crab Bisque

• 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
• 1-1/2 cups milk
• 1-1/2 cups half-and-half cream
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1/8 teaspoon hot pepper sauce
• 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

1. In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves.
2. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

celery, onion, green pepper, butter, corn, condensed cream, milk, cream, bay leaves, thyme, garlic, white pepper, hot pepper, crabmeat

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