Tomato Bisque Crab Chowder by Louis

• 3 (11 ounce) cans tomato bisque soup
• 2 12 cups half-and-half
• 2 tablespoons salted butter
• 1 dash Tabasco sauce
• 2 teaspoons basil
• 18 teaspoon cayenne pepper
• 1 teaspoon dill
• 1 teaspoon celery salt
• 12 teaspoon tarragon
• 1 bay leaf
• 14 cup dry sherry
• 1 (16 ounce) can lump crabmeat

1. Place all ingredients in a 3 quart sauce pan except the crab meat & sherry and bring to a boil while constantly stirring.
2. Reduce heat and simmer 10 minutes stirring occasionally.
3. Remove sauce pan from heat and add lump crab meat & sherry.
4. Return to heat and simmer 15 minutes more, stirring occasionally.
5. Remove bay leaf.
6. ENJOY!

tomato bisque soup, butter, tabasco sauce, basil, cayenne pepper, dill, celery salt, tarragon, bay leaf, sherry, lump crabmeat

Taken from www.food.com/recipe/tomato-bisque-crab-chowder-by-louis-521706 (may not work)