Serves: 5
Total Calories: 448
Sauté celery, green onions, and green pepper in butter in Dutch oven. Add soup, corn, half-and-half, milk, bay leaves, thyme, garlic powder, white pepper, hot sauce and seasoning; cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly. Discard bay leaves and garnish with parsley.
This Crab and Corn Bisque recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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