Ingredients
1 celery rib, thinly sliced1 small onion, chopped1/2 cup chopped green pepper3 tablespoons butter2 cans (14-3/4 ounces each) cream-style corn2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted1-1/2 cups milk1-1/2 cups half-and-half cream2 bay leaves1 teaspoon dried thyme1/2 teaspoon garlic powder1/4 teaspoon white pepper1/8 teaspoon hot pepper sauce3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
Preparation
In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves.
