Vegetable Crab Soup

1 can (19 ounces) ready-to-serve clam chowder
1 can (11 ounces) condensed cheddar cheese soup, undiluted
2-1/2 to 3 cups half-and-half cream, divided
1/4 cup white wine
1 tablespoon Worcestershire sauce
1 package (16 ounces) frozen stir-fry vegetable blen
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 medium tomato, seeded and chopped
2/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1/4 to 1/2 teaspoon pepper

In a large saucepan, combine the chowder, soup, 2-1/2 cups cream, wine and Worcestershire sauce. Bring to a boil. Stir in vegetables; return to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender.

Stir in the crab, tomato, cheese, parsley and pepper. Cook and stir until heated through, adding remaining cream if desired. Makes 8 servings.