Jiffy Corn Crab Soup

While in NOLA recently, I was introduced to this rich and creamy soup. Quickly I was hooked and thereafter, wherever I went if this soup was on the menu, I ordered it! It didn't vary too much from place to place but this home version was a winner to my taste buds. This is a new taste for me and unfamiliar to my family who enjoyed this recipe immensely; I hope you will try it out too.

• Ready In: 7 mins
• Serves: 4

Ingredients

• 3  cans  cream of potato soup
• 1  can  cream of celery soup
• 2  cans corn, do not drain
• 1  green onion
• 1  quart half-and-half cream
• 2  cans  crabmeat
•  black pepper
• 3  tablespoons butter

Directions

1. I place the first 3 ingredients in a food processor;.
2. Pulsing for a second or two just until the onion is chopped.
3. Pour mixture into a saucepan;.
4. Add cream, crab and corn and cook on low for 5 to 10 minutes.
5. Heat and serve!
6. *Freshcrabmeat can be substituted for the canned variety.