Ingredients

• 1 can (6 oz.) Geisha® Crab Meat, drained
• 1 can (4 oz.) Geisha® Mushrooms, drained
• 2 slices bacon, cut in 1/2 inch pieces
• 1 Tbsp. Butter
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 2 Tbsp. all-purpose flour
• 1/2 Tbsp. ground parsley
• 1/2 Tbsp. cumin
• 3 cups chicken broth
• 1 can corn (cream style)
• 2 medium potatoes, peeled, diced
• 1 cup whipping cream
• Dash pepper

Preparation

1. Cook bacon in a heavy soup pot until fat is rendered, about 3 minutes.
2. Add butter to pan. Add onions and celery. Cook over low heat 5 minutes, stirring 2 or 3 times.
3. Stir in flour, parsley and cumin. Blend well. Gradually stir in chicken broth. Bring to a boil.
4. Add corn and potatoes. Return to a boil. Reduce heat. Simmer over medium heat until potatoes are just tender.
5. Add Crab Meat, cream, Mushrooms and pepper. Heat slowly, stirring.