Celebrity Chef: Aunt Jean's Crab & Corn Bisque

  • 1/2 cup chopped celery
  • 1/2 cup chopped green onions
  • 1/4 cup butter or margarine, melted
  • 2 (10-3/4 ounce) cans of cream of potato soup, undiluted
  • 1 (14.75-ounce) can of cream-style corn
  • 1 1/2 cups of half & half
  • 1 1/2 cups milk
  • 2 bay leaves
  • 1 tbsp fresh thyme or 1/2 to 1 tsp dried thyme
  • 3/4 tsp ground white pepper
  • 1/8 teaspoon hot sauce
  • 1 pound fresh lump crabmeat

    Garnish: chopped fresh parsley or chives

    • Sauté celery, green onions, and green pepper in butter in a Dutch oven until tender.
    • Add potato soup and the next seven ingredients: cook until thoroughly heated.
    • Gently stir in crabmeat and heat thoroughly.
    • Discard bay leaves before serving.
    • Garnish if desired.

    Yields 8 Cups.


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