Shannon Bourque, Owner & Cabrina Sam, Deli Manager of Bourque’s Supermarket

Crab and Corn Bisque Soup

Crab and Corn Bisque Soup

• 2-Containers of crab meat
• 3-Seasoning blend
• 2-whole corn
• 2-12 oz cans of rotel
• 1-12 oz of cream of mushroom soup
• 1-12 oz of cream of celery
• 1-12 oz of cream of shrimp
• 3-half and half milks
• 2-sticks of butter
• 8 oz velveta cheese
• Philadelphia cream cheese
• ½ bag of bisque mix
• 1 tbs of minced garlic
• Bourque’s Seasoning
• Garlic powder
• Salt

Method:
Melt butter, sauté seasoning blend, add rotel, bourque’s seasoning, salt and garlic powder. Let brown. Add soups and corn juice, let cook. Add crab meat, when start to defrost add a milk stir, add corn stir add a milk stir, add both cheeses stir, add last milk stir. Let cook until done, About 20 to 30 minutes.