Corn and Crab Bisque

Corn and Crab Bisque

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

• 4 oz. butter
• 2 med. onions, chopped
• 2 cup flour
• 1 lb. white crab meat
• 1 can whole kernel corn
• 1 can cream style corn
• 1/4 gal. milk
• 2 cup water
• 1 qt. cream
• 1 1/2 tbsp. chicken base
• 1/2 tbsp. white pepper
• 2 cans milk
• 2 tbsp. accent
• cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)
• 1/8 cup parsley flakes
• 1/8 cup green onions, chopped green tops

Directions:

Saute onions in butter, add flour and mix well, letting simmer for 5 minutes.

Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes.

Add cornstarch roux and simmer for 10 minutes.

Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.