948114 corn and crab bisque

Categories
Soup/stew
Vegetables
Seafood
Yield
11 cups
MeasureIngredient
½ cup Chop celery
½ cup Chopped green onions
¼ cup Chopped green pepper
½ cup Butter, melted
2 cans Potato soup
1 can Cream corn
1½ cup Half and half
1½ cup Milk
Bay leaves
1 teaspoon Dried thyme
½ teaspoon Garlic powder
¼ teaspoon White pepper Dash hot sauce
1 pounds Crabmeat Chop parsley and lemon slices, optional

Saute' celery, green pepper and onions in butter, in Dutch oven. Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce; cook until thoroughly heated. Gently stir in crab meat and heat. Discard bay leaves. Garnish with parsley and lemon slices if desired. Submitted By BARRY WEINSTEIN On 03-24-95

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