Easy Crab Bisque Recipe

Here is another one of these quick, easy and cheap recipes. This one is so simple and tastes great. Even the pickiest eaters in my family like it. It is one of those recipes where for the most part you just open cans and add stuff in. I know you are going to love it. This recipe for crab bisque also has the added bonus that it freezes well. I like to serve the crab bisque with a loaf of french bread. The recipe comes from the Taste Of Home magazine in their quick cooking section.

Crab Bisque

  Yields 10 servings

 Ingredients:

1 celery rib, thinly sliced

1 small onion, chopped

1/2 cup chopped green pepper

3 tablespoons butter

2 cans (14 and3/4 ounces each) cream-style corn

2 cans (10 and3/4 ounces each) condensed cream of potato soup, undiluted

1 and 1/2 cups milk

1 and 1/2 cups half and half cream

2 Bay leaves

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon white pepper (can use black)

1/8 teaspoon hot pepper sauce

3  cans (six ounces each) crabmeat, drained, flaked and cartilage removed (I use the refrigerated fake crabmeat – Louis Kemp brand)

Directions

In a large saucepan or soup kettle, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard bay leaves. You can freeze this soup also if you would like. Transfer to a freezer container; cover and freeze for up to 3 months.

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