"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Corn & Crab Bisque Recipe

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This recipe for Corn & Crab Bisque, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy L. Kilburn
Added: Sunday, March 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cans whole kernel corn
16 oz. crab meat, ( the more crab meat the better)
2 large onions
1 1/2 quarts of half & half
1 family size cream of mushroom soup
5 sticks of butter
2 1/2 cups of crab boil
garlic powder, salt & pepper to taste

Directions:
Directions:
Dice onions & cook in butter until soft, add corn, (drained) and crabmeat with crab boil, garlic powder, salt and pepper. Simmer for a few minutes and add cream of mushroom soup. Once soup is blended, add in the half & half. Cook until blended and hot enough to serve.

This is great served with french bread or in french bread bowls. You can usually order these a most bakeries.

 

 

 

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