Crab Bisque

Ingredients

• 1 celery rib, thinly sliced
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 3 tablespoons butter or margarine
• 2 cans (14-3/4 ounces each) cream-style corn
• 2 cans (10-3/4 ounces each) 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 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

How to make it  30 minutes

• 1

  In a large saucepan or soup kettle, sauté celery, onion and green pepper in butter until tender.
• 2

  Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves.
• 3

  Transfer to a freezer container; cover and freeze for up to 3 months.

To use frozen soup: Thaw in the refrigerator; place in a saucepan and heat through.