posted by techgoddess 03-18-101 9:43 AM
Crab Bisque
1 stalk Celery, thinly sliced
1 small Onion, chopped
1/2 cup Green Bell Pepper, chopped
3 Tbs. Butter or Margarine
1 (14-oz.) can Cream-style Corn
2 (10-oz.) cans Condensed Cream of Potato Soup, undiluted **** (see note)
1 1/2 cups Whole Milk
1 Heavy Cream
1/2 cup Water
2 Bay Leaves
1 Tbs. fresh Thyme, chopped
1/2 tsp. Garlic Powder
1/4 tsp. White Pepper
3 (6-oz.) cans Crabmeat, drained and flaked
In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water; stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.
***Note: Instead of the condensed Cream of Potato soup, I heartily recommend using the Potato Cream Sauce recipe below. This is an excellent substitute for canned creamed soups in recipes. Tasty and low fat, too!
Potato Cream Sauce
4 oz Potatoes, peeled & diced
1/2 c Water
1 tb Butter flavored granules
1 tb Onion powder
1 ts Chicken bouillon granules
1/2 c Evaporated skim milk
1/8 ts Pepper (white pepper - optional)
In a small saucepan, combine potato and water. Bring to a boil. Cover and simmer for about ten minutes or until potato is tender. Using an electric mixer, blend potatoes until smooth. Stir in the milk along with the remaining ingredients. (You may need to add as much as 1/2 cup additional milk to make mixture sauce consistency). Use sauce as a base for creamy soups, casseroles and scalloped potato dishes. Makes about 2 cups sauce.
Source: www.pastrywiz.com