Just 5 Ingredients

Last Friday, Om Nom Nom Studios "office" relocated. It was a very necessary move that came up somewhat suddenly. The flooding and it's implications (things like insect infestation and mold) that I mentioned months ago were still a very real issue for the boy and I. With the situation worsening daily, relocation was a must.

The move has been difficult, and I don't just mean because I was without internet for a week (our modem was stolen from our new front porch the day we were relocating), but because of some sort of error on the part of Columbia Gas leaving us without heat.

Soup weather just became that much more soup weather for me. In my unpacking I looked through my own personal cook book for a recipe my mother clipped out of a magazine years ago and gave to me. I remember making many, many pots of this cream-based soup when I lived in South Philadelphia. [Shown: Leftovers brought home from the boys grandmother's house]

Originally I intended to make a half batch of this soup but in the end decided to head over to the boy grandmother's house and make the entire batch to share with her and anyone else who was interested.

Impressions of the soup:
*One of the boys aunts was able to find it enjoyable to the point that she requested the recipe.
*Grandma's impression of the soup was that she had to apologize to me and that the soup was not as horrible as she'd anticipated (it's here that I think it would be best to mention not only is the boy a picky eater but it would seem his entire family is.)
*Lizzie K. said that the soup reminded her of her mothers crab dip.

So, for the aunt who requested it, and any others who may be interested in a very quick and easy cream-based soup, here is the recipe as it appears on the paper taped into my cookbook:

"This satisfying soup simmers for just 15 minutes, yet boasts the kind of rich flavour that typically requires a couple of hours on the stove.

Crab-Corn Bisque

In a large suacepan, stire together two 14.75-ounce cans creamed corn; 2 cups half-and-half; 2 cups frozen potatoes with onions and peppers, thawed; 3/4 teaspoon dried thyme; 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer, uncovered, over medium-high for 12 minutes. Stir in 1/2 pound imitation crab meat (surimi), coarsely chopped; simmer for 2 minutes longer or until the coup is heated through. Makes 6 servings at $1.53 each.

Nutrient Value Per Serving:
295 calories, 9 g fat (6 g saturated), 11 g protein, 43 g carbohydrate, 3 g fiber, 1,064 mg sodium, 48 mg cholesterol."

Notes:
*I chose to use fresh potato but didn't stop to think about the cook time of the potato in relation to the rest of the soup which left me with a much longer cook time. If you prefer to use fresh potato, cook them first before adding them to the soup.
*I used green peppers the boys grandmother had frozen that were previously fresh. I just barely thawed them, chopped them, and threw them into the pot.
*No onions went into the creation of this soup because most members of the boys family are anti-onion. Knowing his aunt wanted to try it and learning that she did not like onions - they were left out.