Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 179
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 484 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 1 g
  • Protein:
  • 7 g


Cajun Shrimp Lasagna Roll-Ups

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice... View this recipe »



Imitation Crabmeat

Can I substitute imitation crabmeat made with whitefish in recipes calling for crabmeat, such as crab cakes? Real... Read more »


Half-and-Half Substitute

When a recipe calls for half-and-half cream, what can you use in place of it if you don't keep half-and-half... Read more »

Crab Bisque

Quick Cooking - try a FREE ISSUE today!

"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."

SERVINGS: 10

CATEGORY: Main Dish

METHOD: Freezer

TIME: 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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.