Crab and Corn Bisque Chowder
2002-05-25- Course: Main Dishes
- Yield : 10 servings
- Servings : 10 servings
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
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A rich crab bisque for a main meal or as an appetizer. A good friend Kenneth from Breaux Bridge, LA, gave me this recipe many, many years ago.
Ingredients
- 1 stick butter
- 1 small white onion chopped fine
- 2 (10 oz) packages frozen creamed corn
- 1 pint half and half
- 1 pint milk
- 1 lb white crab meat
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp white pepper
Directions
Step 1
Thaw frozen creamed corn. In a heavy saucepan, sauté onion in small amount of butter. Add the rest of the butter and melt. Add the rest of the ingredients.
Step 2
Bring to a boil and then lower heat and simmer for 30 minutes, stirring occasionally to prevent scorching. If scorching does occur, lower the heat.
If you can get 2 or 3 day old round bread, dig out a cavity and pour the bisque in. This can also be served as an appetizer.
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(5 / 5)
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