"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

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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