Rebecca Ryan's Crab Bisque

My pal, Rebecca Ryan invited me over for lunch yesterday, and she made the most delicious crab and corn bisque, served with crusty bread and fresh asparagus. Here's her recipe she so kindly shared with me.

2 Tbsp butter
1/4 cup green onions
1 package V8 Southwestern Corn Chowder (In soup aisle at grocery store - you could use any corn chowder soup)
3 cups 1/2 & 1/2
1 cup fresh or frozen corn
1 package mock crab meat, chopped. (Or 1-2 cups of 'real crab')
2 bay leaves
1/2 tsp thyme
1/2 tsp garlic salt
1/2 tsp pepper
dash of hot sauce

Saute green onions in butter. Add the rest of the ingredients and simmer for 30 minutes. Voila!