Crab Bisque
Serves 4 to 6, twice

1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs. Butter or Margarine
1 14-oz. cans Cream-style Corn
2 10-oz. cans Condensed Cream of Potato Soup, undiluted
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 Tbs. fresh Thyme, chopped
1/2 tsp. Garlic Powder
1/4 tsp. White Pepper
3 6-oz. cans Crabmeat, drained and flaked

In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender.

Add the creamed corn, condensed cream of potato
soup, milk, heavy cream, and water; stir to combine.

Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste.

Add crab meat and stir. When the crab is heated
through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.