CURRIED CORN SOUP Makes 8c.
2 tb. butter
2 tb. chopped shallots or green onions
2 cans (1lb. each) creamed corn
1 can (1 lb.) whole corn, drained
2 c. half and half
1 tsp. curry powder
Saute shallots. Add rest of ingredients. Stir while heating thru. Watch heat , it can scorch.
Last year I decided to try a new recipe. At first my family said "what no corn soup?" and were disappointed till they tasted this. Now they are asking are you making Crab Bisque this year?
CRAB BISQUE Serves 8
2 tb. butter
1 tsp. onion, finely chopped ( I have found I just grate a bit)
1 tb. parsley finely chopped
1 1/2c. crab meat, chopped
2 tb. flour
2 c. chicken broth
2 c. light cream
1 pinch of cayenne pepper
In saucepan melt the butter. Add the onion and cook slowly till golden. Add the crabmeat and parsley and cook over low heat stirring constantly. (about 4min.) Add the flour, stir to blend and cook for 3min. more. Stir in the chicken broth and simmer gently for 20 min. Keep pan partially covered. Add the cream and cayenne pepper. Heat and add salt to taste.
We can get Dungeness crabs around here so if I find a sale on them I will buy a big one, clean it the day before and put the meat in the freezer till I make the soup. Ive also used the lg. king crab legs too when they are on sale. If you want to stretch it tho you could add some shrimp too.