Creamy Crab Soup

1 celery rib, thinly sliced



1/2 small onion, finely chopped


1/2 c green pepper, finely chopped


2 tbsp butter


1 (14.75 oz) cream style corn


2 (10.75 oz) condensed cream of potato soup, undiluted


1 1/2 c of half and half


1 1/2 c of milk


1 tsp dried thyme


1 tsp garlic powder


1 tsp black pepper


1 tsp red pepper flakes


2 tsp hot pepper sauce


3 (6 oz) cans of crabmeat (lump crabmeat is best), flaked, drained


5 cloves of garlic, minced


In large skillet, saute celery, onion, green pepper in butter until tender. Add rest of ingredients and stir well. Heat through and keep at low/simmer for one to two hours OR transfer to a crock pot and heat on “low” or “warm” setting for one to two hours. May cover and freeze for up to three months OR refrigerate for up to 4 days. Best served with french bread for dipping.