Crab and corn bisque - WLOX.com - The News for South Mississippi

Crab and corn bisque

Recipe from Alison Morris in Belvidere, Tenn.

Total Time: 30 min

4 T butter, divided                          
1 small onion, chopped
2 shallots, chopped                         
1 T sugar
2 T water                                       
2 cans of mexicorn
2 1/2 cups milk                   
1 1/2 cups lump crab meat*                         
2 T chopped parsley                         
salt to taste
1/9 tsp paprika                               
1 can cream of potato soup


1. Melt 2 tablespoons of butter in heavy saucepan, and add onion, shallots, sugar and water. Cover and sweat until onions are tender.
2. Add corn and cook until tender.
3. Add cream of potato soup. Heat, then add milk and parsley and puree mixture.
4. In separate pan, sautee crab meat in remaining butter. Add to soup and add paprika. Cover and cook for at least 30 minutes.

*Sometimes, I add cooked salad shrimp. You could also replace the crab meat with imitation crab meat, fish, or chicken.

Yield: 4 servings

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

208 DeBuys Road
Biloxi, MS 39531
(228) 896-1313

FCC Public File
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and WLOX. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.