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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab, Potato and Corn Bisque Recipe

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This recipe for Crab, Potato and Corn Bisque is from 101 Day to Day Recipes (jls), 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:  
1 potato, peeled and cubed
1/4 cup chopped celery
1/4 cup chopped green onions
1/8 cup chopped green pepper
1/4 cup melted butter
1 can condensed potato soup
2 cups roasted corn*
1 cup half & half
1 cup milk
3 bay leaves
1 tsp crushed dry thyme
1/4 tsp garlic powder
1/8 tsp white pepper
4 dashes Tabasco Sauce
1/2 pound lump crab meat.
Dry Sherry to taste
Directions:
Directions:
Peel and cube the potato and wrap in plastic wrap. Microwave for 2 to 4 minutes until just tender. Saute the celery, onion and green pepper in butter in a Dutch oven until soft, but not browned. Add everything else except crab meat and Sherry. Cook on low until heated thoroughly, adding milk if necessary. Don't boil over. Add crab meat and Shyer and more milk if needed and heat. Discard bay leaves *Roasted corn can be made by boiling ears for about 3 minutes until almost tender, spray with Pam or Olive oil and finish on the grill. If you cook too much, freeze the excess for another time. Also Can of cream style corn can be substituted. Or take a shucked ear, hold over open flame with tongs about 8 minutes turning to brown all over.
Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
I tried to duplicate the Crab and Corn Chowder from Trutucks on McKinney in Dallas and I used frozen crab meat.

 

 

 

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