Sally's Crab Corn Soup (Crock Pot) from Paula Deen's magazine
1/2 c butter
4 c half and half
1 c minced green onion
10 3/4 oz can cream of celery soup (This was fine even though we don't like celery)
10 3/4 oz can cream of shrimp soup (Never heard of this before)
20 oz pk frozen corn, thawed (Oops, I forgot to thaw it first)
1 1/2 t Old Bay Seasoning (I didn't have any and it turned out fine)
1 lb fresh crabmeat (we used imitation)
garnish: green onion
1. In a 5 or 6 qt slow cooker, melt butter (save time and use the microwave) on high. Add half and half, green onions, soups, corn, seasoning, and crabmeat; stir well.
2. Cover and cook on high for 30 minutes; reduce heat to low; cook for 2 hours stirring every 30 minutes. garnish with green onion, if desired.
In my opinion: This was a fabulous soup. I just loved it. It even reheated well in the microwave. I added a little salt and got a lot of flavor. We'll be having this again and again.