Crab Bisque

• 1 celery rib, thinly sliced 
• 1 small onion, chopped 
• 1/2 cup chopped green pepper 
• 3 tablespoons butter 
• 2 (14.75 ounce) cans cream-style corn 
• 2 (10.75 ounce) cans 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 (6 ounce) cans crab meat - drained, flaked and cartilage removed 

Preparation:

1. Sauté the celery, green pepper, and onion and in butter until they become tender. Use a large saucepan.  
2. Next, add in the next nine ingredients in the list and mix them well.   
3. Then add in the crab meat and let it heat through.   
4. The bay leaves can now be discarded.   
5. Then transfer the mixture into a freezer container  
6. Be sure to cover it and let it freeze for 3 months. 

This recipe offers the delight of tasting crab and corn in a creamy and tasty texture. This is perfect for lunch or dinner events. The recipe is good for 10 servings.

More Recipes