Crab Bisque

Once you taste this rich soup, you'll want to make extra batches.

from Quick Cooking

Quick look

  • prep 15 min    cook 15 min
  • serves 10

Ingredients

  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter or margarine
  • 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

    How to make it  30 minutes

  • 1

    In a large saucepan or soup kettle, sauté celery, onion and green pepper in butter until tender.

  • 2

    Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves.

  • 3

    Transfer to a freezer container; cover and freeze for up to 3 months.

To use frozen soup: Thaw in the refrigerator; place in a saucepan and heat through.

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