Ingredients
- 1/2 cup butter
- 1 white onion, finely diced
- 1/2 teaspoon minced garlic
- 2 (15 ounce) cans cream-style corn
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 pint heavy whipping cream
- 2 (6 ounce) cans lump crabmeat
- Salt and ground black pepper to taste
- 2 green onions, chopped
Directions
Melt butter in a large pot over medium heat; cook and stir onion and garlic in butter until onion is tender, 7 to 8 minutes. Add cream-style corn and cream of potato soup and reduce heat to medium-low; slowly bring to a simmer, stirring frequently. Stir cream and crab into soup, stirring until heated through, about 5 minutes. Season with salt and pepper. Garnish with green onions.
