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Corn and Crab Soup Bisque ChowderSoups, Salads & Vegetables
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Submitted by Tina's Recipe Box from Patsy Dore
on Saturday, December 01, 2007
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| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park
DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish. |
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| Ingredients |
| 4 sticks butter (1 pound) |
3 cups chopped corn |
| 1 cup chopped bell pepper |
1 cup chopped celery |
| 3 cups chicken broth |
3 cans corn (Shoopic) or 6 ears fresh corn |
| 2 large cans Caranation evaporated milk |
2 pounds crab meat |
| 2 pints half n half |
2 cans cream of potatoe soup |
| 1 cooking spoon of flour |
black pepper and oyster crackers (optional) |
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| | | Directions | | Sauté pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout. |
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