Ingredients
1 large onion, finely chopped1 medium green pepper, finely chopped2 tablespoons butter2 garlic cloves, minced3 pints half-and-half cream2 cups frozen shredded hash brown potatoes, thawed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted2 cans (6 ounces each) lump crabmeat, drained1 package (8 ounces) imitation crabmeat, chopped1-1/2 cups frozen corn, thawed1 tablespoon dried parsley flakes1-1/2 teaspoons dill weed1-1/2 teaspoons seafood seasoning1 teaspoon pepper
Preparation
In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).
