Celebrity Chef: Aunt Jean's Crab & Corn Bisque

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.

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