Chef John Folse Sweet Corn and Crab Bisque

Many said this dish was born in the cast iron pots of Louisiana. Recreating this magnificent soup is a Louisiana "Birth right." The marriage of rich crab stock, white crabmeat and sweet golden corn come together to create an explosion of flavor in the pot. You may have eaten corn and crab soup, but you havn't sampled any this good.  28oz

Water, Cream Style Corn[Corn, Water, Sugar, Modified Food Starch, Salt], Whole Corn, Claw Crabmeat, Unsalted Butter, Onions, Homogenized Milk [Vitamin D3 Added], Cream [Cream, Milk], Crab Base [Baked Crab Meat including Natural Crab Juices, Salt, Sugar, Maltodextrin, Modified Potato Starch, Butter (Cream), Corn Oil, Natural Flavor, Onion Powder], Roux [Wheat Flour, Buttery Topping Oil (Soybean Oil, Hydrogenated Soybean Oil with Salt, Soy Lecithin, Artificial Flavor, TBHQ and Citric Acid added as Preservatives, Artificial Color, Dimethylpolysiloxane {Anti-Foaming Agent}), Hydrogenated Palm Oil, Preservative (Water, Propylene Glycol, Sodium Benzoate, Methyl 4 Hydroxybenzoate, Propyl P Hydroxybenzoate, Citric Acid)], Modified Corn Starch, Celery, Green Bell Pepper, Red Bell Pepper, Clam Base [Cooked Clams In Natural Juices, Salt, Natural Flavoring, Butter, Dehydrated Potatoes, Dextrose, Onion Powder, Maltodextrin, Disodium Inosinate, Disodium Guanylate], Garlic, Green Onions, Natural Cream Flavor [Maltodextrin, Natural Flavor], Milk Powder [Nonfat Dry Milk, Lactose, Vitamin A Palmitate, Vitamin D3], Spices, Parsley.


Allergens: Crab, Milk, Wheat, Soy, Clam