Photo and recipe courtesy allrecipes.com


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.