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Corn Crab Bisque Chowder

Corn Crab Bisque Chowder

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 package s (10 ounce) frozen cream corn
1 small white onion, chopped fine
1 stick butter (8 tablespoons), divided
1 pint milk
1 tablespoon cornstarch
1/2 teaspoon white pepper
1 pint half-and-half
1 pound white crabmeat
1/2 teaspoon salt
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Let's Make It
1
Thaw frozen cream corn. In a heavy saucepan, sauté onion in small amount of butter. Add the rest of the butter and melt. Add the rest of the ingredients.
2
Bring to a boil and then lower heat and simmer for 30 minutes stirring occasionally to prevent scorching. If scorching does occur, lower the heat.
3
If you can get 2 or 3 day old round bread, dig out a cavity and pour the bisque in.
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