"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Crab Bisque Recipe

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

David Myrick
Added: Sunday, November 1, 2009


1/4 cup butter
3/4 cup chopped onion
2 (14oz) cans chicken broth.
3 cloves garlic minced
1/2 tsp cayenne pepper
1 tsp Cajun seasoning
1 can drained corn
2 cups half and half
3 Tbls flour
1/2 cup milk
16 oz fresh lump crabmeat
2 bay leaves

If desired you may use 16 oz of crawfish instead of crabmeat.

1. Heat butter over med heat and whisk in butter. Add onions. Slowly add broth and half and half.
2. Simmer for about 10 minutes. Add corn and crabmeat. Por in milk and if thinner soup is desired add more milk.Cook for about 5-10 minutes until heated thourghly.




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