Prep Time:
15 Min
Ready In:
15 Min
Original Recipe Yield 10 servings
Ingredients
• 1 celery rib, thinly sliced
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 3 tablespoons butter
• 2 (14.75 ounce) cans cream-style corn
• 2 (10.75 ounce) cans condensed cream of potato soup, undiluted
• 1 1/2 cups milk
• 1 1/2 cups half-and-half cream
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1/8 teaspoon hot pepper sauce
• 3 (6 ounce) cans crabmeat – drained, flaked and cartilage removed
Directions
1. In a large saucepan or soup kettle, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves. Transfer to a freezer container; cover and freeze for up to 3 months.
