Crab And Corn Bisque

• 2 Tbsp. butter
• 1 c. finely diced onions
• 1 Tbsp. minced garlic
• 1 green pepper, diced
• reserved crab juice and water for 2 c.
• 1/2 tsp. pepper
• 3 c. milk
• 1 tsp. Worcestershire sauce
• 3 Tbsp. all-purpose flour
• 1 c. fresh or canned corn kernels
• 2 Tbsp. finely diced celery (1 stalk)
• 2 cans crab meat or 1 c. fresh, picked over
• 3 tsp. salt
• 3 bay leaves
• 1 tsp. Old Bay

1. Melt butter in a large saucepan over medium-high heat.
2. Add the flour and cook, stirring constantly, for 2 minutes.
3. Add the vegetables and cook for 3 to 4 minutes.
4. Add the broth (crab juice and water mixture), 1 teaspoon salt, pepper and bay leaves.
5. Stir in the crab, milk and Old Bay and bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer for 25 minutes. Remove from heat and fold in the Worcestershire sauce and remaining salt to taste.
7. Yield:
8. 4 servings.

butter, onions, garlic, green pepper, crab juice, pepper, milk, worcestershire sauce, flour, corn kernels, celery, crab meat, salt, bay leaves, bay

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300036 (may not work)