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Corn and Crab Bisque

Reviewed: Oct. 24, 2013
I usually don't rate recipes due to time factors but really like this recipe. I did use frozen corn due to the time of year and it worked just great. I did add more flour mixture to make thicker purely for preference. I did feel it was missing something that I was use to from restaurants so I decided to add 1 cup of cooking Sherry and absolutely loved the result. I can't wait for my family to get home and try it!
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