Crabmeat & Corn Chowder

Quick and easy to make for those cold, wintry Louisiana nights! (Ha Ha!)

INGREDIENTS:

• 3 Tbsp. margarine
• 1 large onion chopped
• 1 medium bell pepper chopped
• 1 lb. Louisiana Crabmeat
• 1 10 3/4 oz can cream of mushroom soup
• 1 10 3/4 oz can cream of shrimp soup
• 1 15 1/4 oz can whole kernel corn, drained
• 1 15 3/4 oz can cream corn
• Salt and pepper to taste
• 1 cup half and half
• 1 cup green onions chopped

DIRECTIONS:

1. Saute onions in margarine until brown.
2. Add bell pepper and saute until wilted
3. Stir in crabmeat, soups, and corns
4. Salt and pepper to taste
5. Stir in cream until desired consistency and simmer
6. Do not allow to boil.
7. Top with green onions and Enjoy!