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.
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.
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.
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