-3 Tbsp Butter or Margarine
-1/2 cup finely diced onion
-1/2 cup finely diced celery
-1 1/2 cups frozen corn
-2 Tbsp flour
-1 can chicken broth plus water to = 2 cups
-8 oz. red potatoes diced
-1/4 tsp salt
-1/4tsp pepper
-1/4 tsp thyme
- 1/2 bay leaf
-8-12 oz crab meat
-1 1/2 cup heavy cream
-2 tbsp finely diced red bell pepper
-2 tbsp finely diced green bell pepper

Melt butter in dutch oven over med heat. Stir in onion and celery; cover and reduce heat to med/low. Cook veg. 6 min. or until softened. Add corn; cover and cook 5 min. more

Stir in flour; cook while stirring 1 min. Add broth and water mix, potatoes, salt, pepper, thyme, bay leaf. Bring to boil; reduce heat to med low; cover and simmer 15 min., or until potatoes are tender. Stir crab, cream and peppers into soup; simmer

remove bay leaf

I play around with this every time I make it depending on my mood. I'll put more black pepper and crushed red hot peppers in it sometimes. Other times I'll ass corn starch if I want a thicker soup...just depends. Hardest part is getting enough crab to add to the soup. I allways eat it when shelling it.