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Categories:Viewed: 119 - Published at: 6 years ago
Ingredients
- 1 can cream of potato soup
- 1 can (8 oz.) creamed corn
- 1 can (6 1/2 oz.) crabmeat, drained
- 3 c. milk
- 3 Tbsp. butter
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- 1 bay leaf
- 1/4 tsp. dried thyme
- 1/4 c. chopped fresh parsley or 2 Tbsp. dried for garnish
- 1/4 tsp. salt
- 1/4 c. dry sherry
Method
- Saute onion and celery in butter melted in large saucepan, using medium heat and sauteing until softened, about 15 minutes. Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently. Stir in sherry and heat about two minutes more.
- Discard bay leaf and garnish with parsley.
