Creamy Cheesy Crab Soup

While we were on vacation, I had a wonderful crab soup, so of course, I came home and figured out the recipe.  Here is how mine goes:

Creamy Cheese Crab Soup

1 cup finely chopped crab meat
1 can evaporated milk
2 Tbsp. real butter
4 oz cream cheese
1/4 small onion, finely chopped (optional)
3 Tbsp. finely chopped red bell peppers
1 15 oz can chicken broth + 1 can of water
2 small potatoes, peeled and diced
1/4 cup Velveeta cheese chunks
1 Tbsp. salt
1 tsp. ground pepper
1 tsp. basil

Slurry:  1/4 cup water + 2 heaping Tbsp. cornstarch

Melt butter in deep sauce pan and add onions and peppers.  Saute' for a few minutes until onions are translucent.  Add peeled and chopped potatoes, chicken broth, water and boil until potatoes are almost completely done, but not quite.  Reduce heat and do not drain.  Add cream cheese, Velveeta cheese and seasonings and stir until it is all combined.  Once it comes back up to heat, quickly stir in the Slurry mixture and continue to stir gently until it starts to thicken.  

Serve with oyster crackers.  Enjoy!