Total Time
20mins
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition

  • 1 (14 3/4 ounce) can cream-style corn
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 12 cups skim milk
  • 12 teaspoon garlic powder
  • 12 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.
Most Helpful

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).

michellemo87 October 14, 2010

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!

rollersgirl February 11, 2010

Quick and easy, I used half milk and half and half fo a more creamy taste also added in some cayenne pepper, thanks for sharing Brooke my DH enjoyed this!

Kittencal@recipezazz July 21, 2008