"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crab and Corn Bisque Recipe

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

Vilma Douglass
Added: Tuesday, April 15, 2008


1/2 cup butter, melted
1/2 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped green pepper
2 cans cream of mushroom or potato soup, undiluted
1 can (14.75 oz)cream style corn
1 can (15.25 oz) whole corn, drained
1 1/2 cups half and half
1 1/2 cups milk
2 bay leaves
1 Tbsp fresh thyme or 1/2 tsp dried thyme
ground white pepper
1/8 tsp hot sauce
1 lb fresh lump crab meat
Garnis: chopped fresh parsley or chives

In a Dutch oven, saute celery, green onions and green pepper in butter. Add cream of mushroom/potato soup, both cans of corn, half and half, milk, bay leaves, thyme and pepper. Cook until thoroughly heated. Gently stir in crab, thoroughly. Discard bay leaves before serving. Garnish with parsley or chives.

Number Of Servings:
Number Of Servings:
makes 8 cups




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