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Pepper Jack-Crab Bisque

 

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Submitted by: Wendy Ball from Battle Creek, MI
Originally shared on the web 02/18/2011

2 T. butter
2 stalks celery, finely chopped
1 onion, finely chopped
2 10-3/4 oz. cans tomato bisque or tomato soup
2-1/2 c. whipping cream or half-and half
3 8-oz. pkgs. imitation crabmeat, flaked
1-1/2 c. shredded Pepper-Jack cheese

Melt butter in a stockpot over medium heat. Add celery and onion; cook until softened. Add soup, cream or half-and-half and crabmeat. Simmer over low heat until heated through; stir in cheese. If too thick, add a little more cream or half-and-half as desired. Makes 4 to 6 servings.


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Enjoy this recipe from Christmas Kitchen originally published 06/2008.

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