Corn & Crab Meat Bisque (as cooked)

bullet 4 Tbsp butter
bullet 3 Tbsp all-purpose flour
bullet 1 finely chopped large onion
bullet 2 cans (15 oz) cream-style corn
bullet 1 or 2 cans (10 3/4 oz) cream of potato soup
bullet 1 quart Half and Half
bullet 1/2 tsp mace
bullet 1 lb lump fake crab meat
bullet 1/2 lb sliced Swiss cheese
bullet 1 Tbsp chopped green onions
bullet 1 Tbsp dry sherry
bullet Add Tony Chachere’s Original Seasoning to taste
bullet Add ground habanero pepper 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. 
Add 2% low fat milk to desired consistency (2 cups maximum).
Bring to a boil, then reduce heat. 
Add cheese, green onions, and sherry. 
Stir frequently until the cheese is completely melted.
Season with Tony Chachere’s Original Seasoning and ground habanero.
Remove from heat.  Yields 12 servings.

Adapted from Tony Chachere’s The Basics of Creole Cooking

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