Quick Crab Chowder
|Butter||3 Tablespoon (3/8 Stick)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Milk||3 Cup (48 tbs)|
|Canned cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Creamed corn||8 Ounce (1 Can)|
|Canned crabmeat||6 1⁄2 Ounce, drained (1 Can)|
|Dried thyme||1⁄4 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley/2 tablespoons dried parsley flakes||1⁄4 Cup (4 tbs) (For Garnish)|
Melt butter in large saucepan over medium heat.
Add onion and celery and saute until softened, about 15 minutes.
Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently about 15 minutes.
Stir in sherry and heat an additional 2 minutes.
Discard bay leaf.
Garnish with parsley