Corn and Crab Bisque

Heather Campbell's Note:

This recipe is from my my mother-in-law. Packaged imitation crab meat works the best in this. It is so good. If you are feeling adventurous, add some cooked crawdad tails. MMM tasty!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 6 tablespoons butter
• 1 cup chopped onion
• 1 cup finely chopped celery
• ½ cup flour
• 4 cups chicken broth
• 1 cup diced red potatoes (skin on)
• 2 cups frozen corn
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 (16 ounce) package imitation crabmeat
• ½ lb crawfish tail (cooked and cleaned) (optional)
• 1 cup milk
• 1 cup heavy cream
• 4 tablespoons fresh parsley

Directions:

1. Melt butter in large saucepan and sauté onions and celery until soft.
2. Stir in flour and cook 2 minutes.
3. Gradually add chicken broth and whisk until smooth.
4. Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
5. Simmer until potatoes are done.
6. Stir in crab, milk, and heavy cream (crawdads too).
7. Heat until hot.
8. DO NOT BOIL! (The bisque will curdle if you do).
9. Sprinkle with chopped parsley and serve.