V-Neck and a Cardigan

I eat food. I take photos. Sometimes I take photos of the food I eat.

Last Night’s Dinner — Crab Corn Bisque I was in need of a little comfort food, and this is a family favorite. I altered the recipe a bit for my version on Sunday, but the recipe below is fantastic and really satisfying. Also, it isn’t unhealthy (shocking, I realize). If you’re a vegetarian this is still delicious with vegetable stock and no crab.  Also it’s absolutely vital to have lots of delicious bread to dunk in this soup. Ingredients 1 tbsp butter 1/2 cup celery, chopped 1/2 cup onion, chopped 14 3/4 oz can of cream-style corn 1 1/2 cup fat-free chicken broth 1 tbsp sherry cooking wine 1/2 tbsp dijon mustard 1/2 tsp Worcestershire sauce 2 pieces bay leaf 1/2 tsp celery seed 6 oz. lump crabmeat 2 tbsp 2% milk 1 tbsp flour salt and pepper to taste Melt butter in large saucepan. Add celery and onion until tender (about 5 minutes). Add corn, broth, sherry, mustard, Worcestershire sauce, bay leaves and celery seed. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in crabmeat. Combine milk and flour in a separate bowl, then whisk into the soup. Cook until thick and creamy (about 5 minutes). Season to taste with salt and pepper.

Last Night’s Dinner — Crab Corn Bisque

I was in need of a little comfort food, and this is a family favorite. I altered the recipe a bit for my version on Sunday, but the recipe below is fantastic and really satisfying. Also, it isn’t unhealthy (shocking, I realize).

If you’re a vegetarian this is still delicious with vegetable stock and no crab. 

Also it’s absolutely vital to have lots of delicious bread to dunk in this soup.

Ingredients

  • 1 tbsp butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 14 3/4 oz can of cream-style corn
  • 1 1/2 cup fat-free chicken broth
  • 1 tbsp sherry cooking wine
  • 1/2 tbsp dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 2 pieces bay leaf
  • 1/2 tsp celery seed
  • 6 oz. lump crabmeat
  • 2 tbsp 2% milk
  • 1 tbsp flour
  • salt and pepper to taste
  1. Melt butter in large saucepan. Add celery and onion until tender (about 5 minutes).
  2. Add corn, broth, sherry, mustard, Worcestershire sauce, bay leaves and celery seed. Bring to a boil, reduce heat, and simmer for 15 minutes.
  3. Stir in crabmeat.
  4. Combine milk and flour in a separate bowl, then whisk into the soup.
  5. Cook until thick and creamy (about 5 minutes).
  6. Season to taste with salt and pepper.
1 year ago 26 notes
Tagged with:  #photo  #food  #recipe
  1. thingsiwillnevercook reblogged this from vneckandacardigan
  2. drew-blahblah said: your post are such good cooking inspiration!
  3. thekimenator said: that looks delicious!
  4. anniehinton said: Looks delish!
  5. angrygirlfrienddiaries said: I will definitely be making this sooner rather than later.
  6. vneckandacardigan posted this