Subj : BH&G 3402
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 00:48:34

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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