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Pepper Jack Crab Bisque


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  • 2 tbsp. butter
  • 2 stalks celery finely chopped
  • 1 onion finely chopped
  • 2 10 3/4 oz. cans tomato bisque or tomato soup
  • 2 1/2 cups whipping cream or half and half
  • 3 8oz. pkgs. imitation crabmeat, flaked
  • 1 1/2 cup shredded pepper jack cheese



Step 1

Melt butter in a stockpot over medium heat. Add celery and onions; cook until softened. Add bisque or soup, cream or half and half and crabmeat. Simmer over low heat until heated through; stir in cheese. If too thick add a little more cream or half and half as desired.

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