2 cans cream of potato soup, thawed
1 can golden cream style corn
3 c. milk
1/2 tsp. salt
1/8 tsp. cracked pepper
1 (6 oz.) pkg. frozen crab meat, thawed
3 tbsp. snipped fresh parsley

Combine the potato soup, corn, milk, salt and pepper in a medium saucepan and heat to serving temperature, stirring frequently. Add the crab meat and parsley and heat through. 6 servings.