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Crab and corn Bisque
2 tbsp. butter or margarine
1 sm. onion, chopped
1 sm. red pepper, chopped
1 lg. celery stalk, chopped
1/4 tsp. dried thyme leaves
1/8 to 1/4 tsp. ground red pepper
1 can (10 3/4 oz.) condensed cream of potato soup, undiluted
2 c. milk
1 can (17 oz.) creamed corn
1 pkg. (12 oz.) surimi (fish & crab or lobster blend)
1. In 3 quart glass casserole, melt butter on HIGH 1 minute. Add chopped onion, pepper and celery, thyme and ground red pepper; cover with plastic wrap; turn back one corner to vent. Cook on HIGH 5 minutes, stirring once. 2. Stir in soup, milk, corn and surimi. Cover; vent. Cook on HIGH 7 minutes or until boiling. Serve with toast rounds. Makes 8 servings.
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