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Crab and Corn Bisque

1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. butter or margarine
2 cans cream of potato soup, undiluted
1 can cream style corn
1 1/2 c. half & half
1 1/2 c. milk
2 bay leaves
1 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. white pepper
Dash of hot sauce
1 lb. lumb crab meat
Chopped parsley (optional)
Lemon slices (optional)


Saute celery, green pepper, and onion in butter in Dutch oven pan. Add soup and next 8 ingredients. Cook until thoroughly heated. Gently stir in crab meat and heat thoroughly. Discard bay leaves. Garnish with parsley and lemon slices, if desired. Yields: 11 cups.


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