Crab Bisque in 20 Minutes

Brooke the Cook in WI's Note:

Quick corn and crab bisque. Wonderful on a cold night when your in a hurry! Easily doubled, leftovers freeze well.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 1 (14 3/4 ounce) can cream-style corn
• 1 (10 3/4 ounce) can condensed cream of potato soup
• 1 1/2 cups skim milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground pepper, freshly ground
• 9 ounces imitation crabmeat, chunks
• 1 bay leaf (optional)

Directions:

1. Combine all ingredients EXCEPT crabmeat in a medium-sized saucepan over low heat.
2. Heat until hot approximately 10-15 minutes, but do not overheat or it will scorch!
3. Add crab and heat through. Remove bay leaf before serving.

Reviews

[michellemo87]

My family ate this twice in one week because we loved it so much! I doubled the recipe plus an extra 8 oz of crab, added 4oz. of Neufchatel Cream Cheese, and a 4oz block of cheddar (shredded). Also, I liked it better when I just pureed 2 cans of corn in my food processor (never liked creamed corn). Also, I sprinkled in some Old Bay to kick it up a notch. My 18 month old even loved it (minus the Old Bay).

[BlueDogLady]

This was not awesome but alright. I added Old Bay seasoning as someone else had suggested. I used mock crab and 2% milk since that's what I had on hand. It was very easy and quick so I will probably make this again in a pinch.

[rollersgirl]

I used 2 cans of crab meat instead of the imitation crab, because it was less expensive and I don't really like the flavor of fake crab. Other than that the recipe was great, quick and easy. Thanks for sharing!