Crab and Corn Bisque
By Maylynn
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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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