Crab and Shrimp Soup (Bisque)2005-10-11
- Course: Main Dishes
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
- Add to Recipe Box
One of the more popular classic Cajun soups made easy; this one will really “hit the spot”. This recipe is dedicated to Howard Menard.
- 1 (10 oz) box frozen corn
- 1 medium onion, chopped
- 1 block butter
- 1 can Campbell’s cream of shrimp soup
- 1 cup water
- 5 tbsp flour
- 1 pound crabmeat
- 1 pint half and half cream
- white pepper and salt to taste
Chop onions fine. Add butter and sauté until transparent.
Add soup, water, flour, and half and half. Chop corn in a blender and add to the mixture. Heat until hot.
Add crabmeat, salt, and pepper. Cook on low heat, about 10 minutes.