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Crab Bisque

1 Stalk Celery; thinly sliced
1 sm Onion; chopped
1/2 c Green Bell Pepper; chopped
3 tb Butter or Margarine
1 cn (14-oz.) Cream-style Corn
2 cn (10-oz.) Condensed Cream of Potato Soup; undiluted
1 1/2 c Whole Milk
1 Heavy Cream
1/2 c Water
2 Bay Leaves
1 tb Fresh Thyme; chopped
1/2 ts Garlic Powder
1/4 ts White Pepper
3 cn (6-oz.) Crabmeat; drained and flaked

In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender.

Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine.

Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste.

Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.

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