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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings

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

  • In 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.

  • Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1 cup: 179 calories, 10g fat (6g saturated fat), 50mg cholesterol, 484mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 7g protein.

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