3 cans cream of potato soup
2 cans (6 oz / 220 g) yellow corn, drained
2 cans (6 oz / 220 g) white crab meat, picked
1 can (6 oz / 220 g) lump crab meat
1 small onion, halved and sliced thin
2 cloves garlic, minced
In medium saucepan, saute onion and garlic In same saucepan prepare potato soup as directed. When hot, add cans of corn and bring to boil. Cook, stirring, on medium heat for about 10 minutes. Remove pot from heat and stir in crabmeat. Cover and let stand about 10 minutes.
Submitted by: Dorothy Altin
Yacht: Obsession
Home Port: Waretown, NJ