Bisque to die for

Our sister-in-love served us her Crab and Corn Bisque in December 2007. We loved it. She gave us the recipe, writing it in the cookbook she had given Hubby for Christmas. The next March, we hosted a Mardi Gras dinner using that cookbook. Our guests ate so much of the bisque that they hardly had room for the rest of the meal. A tradition was born. All our guests said they wanted to return in 2009 for Mardi Gras and that delicious bisque.

Mardi Gras isn’t a state holiday in this part of the world, so we held our party last Saturday night. And, yes, we served that wonderful bisque. Recipe follows. It’s surprisingly simple. Stefaney’s Crab and Corn Bisque Printer-friendly PDF Ingredients: 1 lb. lump crab meat (do not use imitation crab) 1 pt. heavy cream 1 can evaporated milk 1 can cream of mushroom soup 1 can whole kernel corn, drained 1 stick butter 1 bunch green onions, chopped 1 t. liquid crab/shrimp boil salt and pepper to taste Method: Sauté onions in butter, then add remaining ingredients. Cook on medium heat for 45 minutes. Stir as necessary to prevent scorching.