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Corn Crab Bisque

Corn Crab Bisque
2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color then
add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat). Stir lots as not to burn the bottom, when it comes to a boil lower heat. now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it dont add a lot to the bisque).