Creamy Crab Soup Recipe

1 large onion, finely chopped 1 medium green pepper, finely chopped 2 tablespoons butter 2 garlic cloves, minced 3 pints half-and-half cream 2 cups frozen shredded hash brown potatoes, thawed 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted 2 cans (6 ounces each) lump crabmeat, drained 1 package (8 ounces) imitation crabmeat, chopped 1-1/2 cups frozen corn, thawed 1 tablespoon dried parsley flakes 1-1/2 teaspoons dill weed 1-1/2 teaspoons seafood seasoning 1 teaspoon pepper