• BH&G 3402

    From Dave Drum@1:229/452 to All on Fri Jul 23 00:44:20 2021
    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

    MMMMM

    ... COFFEE.CUP empty - Operator shelled out to Kitchen.

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)