Corn and crab bisque

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
¾ cup Finely chopped onions
1½ cup Fresh corn, scraped from
About 2 ears
1 tablespoon Finely chopped garlic
¼ cup Finely chopped celery
1 cup Crab stock (preferred) or
Fish stock
2 teaspoons Salt
¼ teaspoon White pepper
3 Bay leaves
3 cups Milk
1 cup Heavy cream
1 teaspoon Bottled liquid crab boil
(available at specialty food
Stores)
3 tablespoons Blond roux*
1 cup Lump crabmeat, picked over
For shells and cartilage
¼ cup Chopped green onions
½ teaspoon Worcestershire sauce

Directions

Heat oil in a large soup pot over high heat, add onions and corn and sautJ 1 minute. Add garlic and celery and saute 30 seconds more.

Stir in stock, salt, pepper and bay leaves and bring to a boil.

Stir in milk, cream and crab boil and bring to a boil again, stirring occasionally. Reduce heat to medium and simmer 7 minutes.

Whisk in roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce heat to low and continue whisking until mixture is lightly thickened.

Stir in crabmeat, green onions and Worcestershire sauce and simmer 10 minutes more. To serve, ladle 1 generous cup of bisque into each of 6 soup plates.

*Blond Roux

1 stick unsalted butter (8 tablespoons) 1 cup flour In a saucepan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. Makes about ¾ cup.

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