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Corn Crab Bisque Chowder

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Chowders

what you need
  • 2 packages (10 ounce) frozen cream corn
  • 1 small white onion, chopped fine
  • 1 stick butter (8 tablespoons), divided
  • 1 pint milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon white pepper
  • 1 pint half-and-half
  • 1 pound white crabmeat
  • 1/2 teaspoon salt
make it
Thaw frozen cream corn. In a heavy saucepan, sauté onion in small amount of butter. Add the rest of the butter and melt. Add the rest of the ingredients.

Bring to a boil and then lower heat and simmer for 30 minutes stirring occasionally to prevent scorching. If scorching does occur, lower the heat.

If you can get 2 or 3 day old round bread, dig out a cavity and pour the bisque in.
Notes
You can use equal amounts of canned corn and imitation crab.

This can also be served as an appetizer.
Average Rating  (2)
Rated  by bknocker on 12/7/2009 very good just be careful not to scold
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use what's on hand


 
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