Crab and Corn Bisque

Serves: 5
Total Calories: 448


1/2 cup chopped celery
1/2 cup chopped green onions
1/4 cup chopped green pepper (optional)
1/2 cup butter or margarine
2 (10 3/4-ounce) cans cream of potato soup, undiluted
1 (17-ounce) can cream-style corn
1 1/2 cups half and half
1 1/2 cups milk
2 bay leaves
1 teaspoon dried whole thyme
1 teaspoon garlic powder
1/4 teaspoon white pepper
dash of hot sauce
1/4 teaspoon white pepper
1/4 teaspoon Old Bay Seasoning
1 pound crabmeat, or 1/2 pound shrimp and 1/2 pound crab
chopped parsley


Sauté celery, green onions, and green pepper in butter in Dutch oven. Add soup, corn, half-and-half, milk, bay leaves, thyme, garlic powder, white pepper, hot sauce and seasoning; cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly. Discard bay leaves and garnish with parsley.

Nutritional Facts:

Serves: 5
Total Calories: 448
Calories from Fat: 274

This Crab and Corn Bisque recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Martha Washington’s Porridge of Green Peas
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Corn Soup with Shrimp
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Martha Washington’s To Make a Frykecy
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Crab and Corn Bisque
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Sinfully Rich Oyster Stew
5-Hour Beef Stew
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