Soup

Corn Crab bisque is for Soup.

Corn Crab bisque takes 20 minutes to prepare.

Corn Crab bisque takes 20 minutes to cook.

Corn Crab bisque makes 12 servings.

The ingredients for Corn Crab bisque are:

2 Tbsp * Butter, unsalted
10 Grams * All Purpose Flour White
2 stalk, large (11"-12" long) * Celery, raw
8 cup * Water, tap
2 tbsp *Better than Boullion Vegetable Base
200+Grams *Potato White 1 Large
2 cup *Corn, Fresh, Yellow (Off 2 Cobs)
4 cup * Butternut Squash
8 oz * Fresh lump crab-meat
.5 cup * Milk, canned, evaporated

Here is how you make Corn Crab bisque:

I like to use a Magnalite pot for my soups. They hold the heat even on low burner settings.Prep:Cut squash lengthwise (stem to base) using a sturdy knife and strong arm aiming to get both halves even. Scrape out seeds using a metal spoon then rinse (under the tap) to clean. Do not dry. Place both wet halves on microwave dish and cover completely with clear wrap. Microwave for 6-8 min or till very soft all around.During those 6-8 minutes of squash-cooking time:Chop the CeleryDissolve 2 tablespoons bouillon into 8Cups waterHusk, wash and scrape corn off it's cobPeel and Cube PotatoOnce the squash cools enough to handle it you are ready to warm your pot on low heat.Take each squash half and scoop out the pulp (using that spoon from scooping the seeds) into a separate bowl. mash or whip til smooth. Set aside.Assemble the ingredients in the pot on the stove :Melt butterAdd CeleryStir in FlourStir In Broth Add PotatoRaise heat to Bring to a boil then lower to simmer again.Add the cornAdd Butternut SquashSimmer till thickened (about 10 min more or less)Add Crab-meatSimmer 5 min more.Turn off heat. Add milk. Serving Size:?makes 12 8oz servingsNumber of Servings: 12Recipe submitted by SparkPeople user GOCYCLE.

The nutritional information for Corn Crab bisque is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.1

• Total Fat: 6.0 g
• Cholesterol: 14.9 mg
• Sodium: 228.4 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.4 g
• Protein: 4.5 g