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Creamy Crab Bisque

Creamy Crab Bisque
"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."
10 ServingsPrep/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,
© Taste of Home 2013

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Creamy Crab Bisque (continued)

Nutrition Facts: 10 g fat (6 g saturated fat), 50 mg cholesterol, 484 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.
© Taste of Home 2013