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Crab Chowder Supreme

1/2 c. chopped onion
1/2 c. chopped celery
3 tbsp. butter or margarine
3 c. milk
1 can frozen condensed potato soup
1 (7 1/2 oz.) can crab meat, drained, flaked, cartilage removed
1/4 c. dry sherry
1/4 c. snipped parsley
1 c. cream style corn
2 tbsp. chopped pimento
1 tsp. dried thyme
1 bay leaf


In large saucepan, cook onion and celery in butter or margarine until tender. Add remaining ingredients except sherry and parsley. Cook until heated through stirring often, about 15 minutes. Stir in sherry. Heat 2 minutes more. Remove bay leaf. Garnish with parsley. Makes 6 servings.


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