Ingredients

• 1 large onion, finely chopped
• 1 medium green pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 3 pints half-and-half cream
• 2 cups frozen shredded hash brown potatoes, thawed
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of asparagus soup, undiluted
• 2 (6 ounce) cans lump crabmeat, drained
• 1 (8 ounce) package imitation crabmeat, chopped
• 1 1/2 cups frozen corn, thawed
• 1 tablespoon dried parsley flakes
• 1 1/2 teaspoons dill weed
• 1 1/2 teaspoons seafood seasoning (such as Old Bay)
• 1 teaspoon pepper

Instructions

1. In dutch oven, saute ithe onion and green pepper in butter until tender. Add garlic saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium low heat until heated through Do Not Boil.

2. Enjoy!