1/2 cup chopped celery
1/2 cup chopped green onions
1/4 cup butter or margarine, melted
2 (10-3/4 ounce) cans of cream of potato soup, undiluted
1 (14.75-ounce) can of cream-style corn
1 1/2 cups of half & half
1 1/2 cups milk
2 bay leaves
1 tbsp fresh thyme or 1/2 to 1 tsp dried thyme
3/4 tsp ground white pepper
1/8 teaspoon hot sauce
1 pound fresh lump crabmeat
Garnish: chopped fresh parsley or chives
• Sauté celery, green onions, and green pepper in butter in a Dutch oven until tender.
• Add potato soup and the next seven ingredients: cook until thoroughly heated.
• Gently stir in crabmeat and heat thoroughly.
• Discard bay leaves before serving.
• Garnish if desired.
Yields 8 Cups.