Shrimp, Corn & Crab Bisque

5.0(6)

One of the attorney's in our building makes this every year for the building Christmas party. Within an hour, the whole GIGANTIC batch that she makes is gone. She was nice enough to hand the recipe out this year and I'm posting so as NOT to lose it. It is THE BEST Shrimp, Corn & Crab Bisque that I have ever eaten. She brings it to the party in her crock pot to keep it warm. The added flavor comes from the shrimp stock so make sure you follow that direction closely.

by Sherrybeth·published 2007-12-14

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Crab

Servings

(10–12)

Total time

1h 45m

prep 45 min

Calories / serving

296 kcal

Ingredients (19)

serves

1/2 cup celerycelery
1/2 cup bell pepperbell-pepper
1/2 cup onion, choppedonion
1 carrot, gratedcarrot
2 garlic cloves, choppedgarlic
3 tablespoons butterbutter
3 tablespoons flourflour
2 (13 ounce) cans evaporated milk or 2 (13 ounce) cans half-and-half creamcream
2 cups shrimp stock (see below)shrimp
1 bay leafbay-leaf
1 (15 1/4 ounce) can whole kernel corncorn
1 (14 3/4 ounce) can cream-style corncorn
saltsalt
pepperpepper
Tabasco sauce
1 lb boiled shrimpshrimp
1 lb crabmeat, cooked
2 teaspoons Accent seasoning
1 teaspoon thymethyme

Instructions (11 steps)

01Saute the celery, bell pepper, onion, carrot and garlic in the butter for about 10 minutes.

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Shrimp, Corn &amp; Crab Bisque

Shrimp, Corn & Crab Bisque