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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

CORN AND CRAB BISQUE Recipe

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This recipe for CORN AND CRAB BISQUE is from Eating at our House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 CUPS WHOLE KERNEL CORN
1 LB CRABMEAT
1 C BUTTER
1 C DICED ONIONS
1 C DICED CELERY
1/2 C DICED BELL PEPPERS
1/4 C MINCED GARLIC
1 C FLOUR
2 1/2 QT CHICKEN BROTH
1 PT HEAVY WHIPPING CREAM
1/2 C CHOPPED GREEN ONIONS
1/2 C CHOPPED PARSLEY
SALT/PEPPER TO TASTE
Directions:
Directions:
2 GALLON POT
MELT BUTTER OVER MED HEAT

ADD CORN ONIONS, CELERY, BELL PEPPERS, AND GARLIC
SAUTE 5-10 MIN TILL VEG. ARE WILTED

WISK IN FLOUR UNTIL WHITE ROUX

SLOWLY ADD BROTH STIRING

BRING TO A LOW BOIL, REDUCE TO SIMMER AND COOK 30 MIN

ADD HEAVY CREAM, GREEN ONIONS AND PARSLEY.

COOK 3 MIN

FOLD IN CRABMEAT

SALT/PEPPER

 

 

 

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