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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.Marilyn Shaw, Middletown, Delaware Ingredients:
1 large onion, finely chopped |
1 medium green pepper, finely chopped |
2 tablespoons butter |
2 garlic cloves, minced |
3 pints half-and-half cream |
2 cups frozen shredded hash brown potatoes, thawed |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted |
2 cans (6 ounces each) lump crabmeat, drained |
1 package (8 ounces) imitation crabmeat, chopped |
1-1/2 cups frozen corn, thawed |
1 tablespoon dried parsley flakes |
1-1/2 teaspoons dill weed |
1-1/2 teaspoons seafood seasoning |
1 teaspoon pepper |
Directions:
1. 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). Yield: 14 servings (3-1/2 quarts).
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