Crab and Shrimp Soup (Bisque)
One of the more popular classic Cajun soups made easy with crabmeat, corn, and a creamy base; this one will really "hit the spot". This recipe is dedicated to Howard Menard.
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Ingredients
- 1 (10 oz) box frozen corn
- 1 medium onion, chopped
- 1 stick butter (1/2 cup or 115g)
- 1 can Campbell's cream of shrimp soup
- 1 cup water
- 5 tbsp flour
- 1 pound crabmeat
- 1 pint half and half cream
- white pepper and salt to taste
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