Prep 0 mins
Cook 30 mins
This is my favorite Crab Bisque. It is quick and easy to make and it freezes nicely.
- 2 (14 3/4 ounce) cans cream-style corn
- 2 (10 3/4 ounce) cans condensed cream of potato soup, undiluted
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy whipping cream
- 2 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 3 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
- In a large saucepan add the first nine ingredients; mix well and heat. Stir in crab; heat through. Discard bay leaves. Transfer to a freezer container; cover and freeze for up to 3 months.
Easy, easy, easy! In fact, I'd say that it took less than 30 minutes to make; probably more like 15-20 from start to finish. I made half the recipe and it was enough for three main course servings. I used milk in place of the whipping cream and about nine ounces of imitation chunk crabmeat. My DS and I didn't care for the thyme so I'd probably leave that out next time... and there will definitely be a next time, since he loves anything with crab and this was sooo quick and easy.
This is so fast and easy to put together. I only made half the recipe but still added the 1/4 teaspoon of pepper and I added some salt to taste. I will definitely make this again.
This was very good and extremely easy. I used imitation crab and would have liked a little more heat, love the addition of the corn. Next time I will add some Old Bay or some hot sauce or both.