MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Corn Bisque
Categories: Crockpot, Poultry, Vegetables, Dairy, Herbs
Yield: 12 Servings
32 oz Chicken broth
32 oz (2 bags) frozen whole kernel
- corn
1 1/4 lb Russet potatoes; peeled, in
1 " pieces
1 c Sliced sweet onion
1 ts Salt
1/2 ts Dried thyme; crushed
1 c Heavy cream
2 tb Butter
1 tb Sherry vinegar
2 ts Sugar
Hot water (opt)
MMMMM--------------------------TOPPERS-------------------------------
Chopped avocado
Red bell pepper
Tomatoes
Sliced green onions
Jalapeno chilies; sliced
Flaked lump crabmeat
Cooked shrimp
Crumbled, crisp-cooked
Bacon
Toasted corn kernels
Shredded cheese
Julienned radishes
Snipped fresh chives or
Cilantro
Frizzled Leeks (see note)
In a 6 quart slow cooker combine the first four
ingredients (through onion); sprinkle with 1/2 teaspoon
of the salt and the thyme. Cover and cook on low for 6 to
7 hours or on high for 3 to 3 1/2 hours. Cool slightly.
Stir in the next four ingredients (through sugar) and the
remaining 1/2 teaspoon salt. Transfer mixture, one-third
at a time, to a blender; cover and puree until smooth.
Return to cooker. If needed, stir in enough hot water to
reach desired consistency.
Serve immediately or keep warm, covered, on warm or low
up to 2 hours. If desired, serve with assorted toppers.
FRIZZLED LEEKS: In a small saucepan heat 3/4 cup
vegetable oil over medium-high heat. Meanwhile, thinly
slice 3 medium leeks. Dip a small handful of leeks at a
time in 1/2 cup milk, letting excess drip off. Toss leeks
in 1 cup all-purpose flour; shake off excess flour. Add
coated leeks to hot oil and cook 2 minutes or until
golden and slightly crisp. Use a slotted spoon to
transfer leeks to paper towels to drain; if desired,
sprinkle lightly with salt. If needed, place leeks on a
baking sheet lined with foil and reheat in a 375ºF/190ºC
oven about 10 minutes before topping soup.
Makes: 12 servings
Better Homes & Gardens | December 2016
MM Format by Dave Drum - 28 December 2016
Uncle Dirty Dave's Archives
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