Vegetable Crab Soup

• 1 can (19 ounces) chunky New England clam chowder
• 1 can (11 ounces) condensed cheddar cheese soup, undiluted
• 2-1/2 to 3 cups half-and-half cream, divided
• 1/4 cup white wine
• 1 tablespoon Worcestershire sauce
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 medium tomato, seeded and chopped
• 2/3 cup shredded cheddar cheese
• 2 tablespoons minced fresh parsley
• 1/4 to 1/2 teaspoon pepper

1. In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
2. Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired.

chunky new, cheddar cheese soup, cream, white wine, worcestershire sauce, vegetable blend, crabmeat, tomato, cheddar cheese, parsley, pepper

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