Corn & Crab Meat Bisque (as printed)

bullet 4 Tbsp butter
bullet 3 Tbsp all-purpose flour
bullet 1 finely chopped large onion
bullet 1 (15 oz) can cream-style corn
bullet 1 (10 3/4 oz) can cream of potato soup
bullet 1 quart Half and Half
bullet 1/2 tsp mace
bullet 1 lb lump crab meat
bullet 1/2 lb shredded Swiss cheese
bullet 1 Tbsp chopped parsley
bullet 1 Tbsp chopped green onions
bullet 1 Tbsp dry sherry
bullet Add Tony Chachere’s Original Seasoning to taste

In a 3-quart pot, melt butter and add flour to make a blond roux. 
Sauté onions until tender.
Add corn, soup, Half and Half, mace and crab meat. 
Bring to a boil, then reduce heat. 
Add cheese, parsley, green onions and sherry. 
Season with Tony Chachere’s Original Seasoning. 
Remove from heat.  Yields 12 servings.

From Tony Chachere’s The Basics of Creole Cooking

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