CREAMY CRAB BISQUE

"The bishop smiled approvingly. A soup like this is not the work of one man, he said, it is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup."~Willa Cather

1 stalk celery, thinly sliced
1 small onion, chopped
1/2 red bell pepper, chopped
3 tablespoons butter
1 can (14.oz.) cream-style corn
2 (10 oz.) cans cream of potato soup
1 1/2 cups milk
1 cup heavy cream
1/2 cup water
2 bay leaves
1 teaspoon dried thyme, or 2 teaspoons fresh
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
3 (6 oz.) cans crabmeat, drained and flaked

In a large pot, saute the celery, onion, and red pepper in the butter over medium heat until tender. Add the creamed corn, potato soup, milk, cream and water; stir to combine. Add all seasonings and adjust to taste. Add crabmeat and stir. When heated through, remove the bay leaves. Serve warm. Great with a green salad and cheese biscuits.

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