"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corn and Crab Bisque Recipe

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

Michelle Bourgeois Weber
Added: Thursday, July 19, 2007


1 stick of butter
2 tablespoons flour
1 large onion, chopped fine
1 lb white crabmeat
1 quart milk
2 cans creamed corn
2 cans cream of potato soup
teaspoon worchestershire sauce
Hot sauce (to taste)
cup parmesan cheese
cup parsley
cup green onions

Melt butter. Add flour, then onions, and cook down.

Add crabmeat, milk, corn, and potato soup. Heat through. Add worcestchire sauce, hot sauce, cheese, parsley, and green onions. Salt and pepper to taste. Cook about 15-20 minutes.




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