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Maylynn

Crab and Corn Bisque

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Ingredients

  • ½ cup chopped celery
  • ½ cup chopped green onions
  • ¼ cup chopped green pepper
  • ½ cup butter or margarine, melted
  • 2 (10-3/4 oz) cans cream of potato soup, undiluted
  • 1 (17 0z) can cream-style corn
  • 1 ½ cups half & half
  • 1 ½ cups milk
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp white pepper
  • Dash of hot sauce
  • 1 pound lump crab meat (fresh if possible0
  • Chopped parsley (optional)
  • Lemon slices (optional)
  • Salt, pepper and Tony Chachere’s to taste

Details

Servings 11

Preparation

Step 1

Saute celery, green onions and green pepper in butter in a heavy Dutch oven.
Add soup & next 8 ingredients; cook until thoroughly heated. Gently stir in crab meat, and heat thoroughly. Discard bay leaves. Garnish with parsley and lemon slices , if desired.

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