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Corn and Crab Bisque

1 stick butter
2 tbls. Flour
½ cup chopped onions
1 lb. white crabmeat
1 qt. milk
1 (16-oz.) can cream style white corn
1 (10 ½-oz.) can cream of potato soup, undiluted
½ tsp. Accent
½ tsp. Worcestershire sauce
Pinch mace
Tabasco pepper sauce to taste
1/4 cup grated Parmesan or Cheddar cheese
1/4 cup chopped parsley
¼ cup chopped green onions

1. Melt butter, add flour, blend thoroughly, then add onions. Cook slowly on low fire for 10
2. Add crabmeat, milk, cream style corn, potato soup, Accent, Worcestershire sauce, mace
and Tabasco pepper sauce. Cook slowly for 15 to 20 minutes.
3. Just before serving, add cheese parsley and shallots.
Yield: 2 ½ quarts

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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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