Cooking Louisiana  -  Crab and Corn Bisque
Crab and Corn Bisque Recipe: This recipe is from a friend of many years!

2 medium onions chopped
2 tbs. olive oil (Extra Virgin)
1/4 large bell pepper chopped
2 ribs celery, finely chopped
1 - 16oz. can whole kernel corn, undrained
1 - 8oz. can sliced mushrooms, undrained
1 - 16oz. can Italian style tomatoes coarsely diced
1 tsp. sugar
1 - 10 3/4oz. can cream of mushroom soup
1 - 16oz. can cream style corn
1 lb. crabmeat picked free of shells and divided
1 tsp. dried and crushed sweet basil
3 bay leaves
1/2 tsp. dried thyme leaves
2 tsp. garlic powder
1 - tsp. liquid crab boil (not dried)
1 cup Half-N-Half cream
2 tbs. fresh parsley chopped
1/2 lb. Kraft Cheese Spread
Salt and Pepper to taste.
Thinly sliced green onion tops
Your favorite crackers

In a 6 - quart dutch oven, over medium heat, sauté the onion until transparent. Add bell pepper and celery, sauté until just tender.

Stir in the whole kernel corn, mushrooms, tomatoes and sugar. Bring to a boil and cook 5 minutes. Add mushroom soup, cream style corn and half of the crab meat mixing well after each addition.

Add the sweet basil, bay leaves, thyme, garlic powder and liquid crab boil.

Lower heat to medium and cook 15 minutes., stirring often to prevent scorching. Turn heat to low and blend in Half-N-Half, parsley and remaining crab meat. Simmer 5 minutes and stir in cheese until melted.

Salt and pepper to taste. Remove bay leaves, ladle into deep bowls, garnish with green onions serve immediately with crackers.

D. Guidry
Houma, LA