Creamy Crab Bisque
"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."
Can you freeze Creamy Crab Bisque?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Ingredients
- 1 celery rib, thinly sliced
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 3 tablespoons butter
- 2 cans (14-3/4 ounces each) cream-style corn
- 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
- 1-1/2 cups milk
- 1-1/2 cups half-and-half cream
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon hot pepper sauce
- 3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
Directions
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1In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves.
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