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Crab Bisque Recipe

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"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

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10 Servings
Prep/Total Time: 15 min.

Ingredients

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Directions

In a large saucepan or soup kettle, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves. Transfer to a freezer container; cover and freeze for up to 3 months. Yield: 10 servings.

Nutrition Facts: 1 serving (1 cup) equals 179 calories, 10 g fat (6 g saturated fat), 50 mg cholesterol, 484 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.

Crab Bisque published in Quick Cooking March/April 1999, p44

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Ingredients