Corn And Crab Bisque

Ingredients

• Servings: 8
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1 large celery stalk, minced
• seasoning to taste
• 1 cup chicken broth
• 1 1/2 cups frozen corn kernels
• 1 bay leaf
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon liquid shrimp and crab boil seasoning
• 1 pound fresh lump crabmeat
• 1/4 cup chopped green onions
• 1/2 teaspoon worcestershire sauce
• salt and black pepper to taste
• additional chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• heat the oil in a dutch oven over medium heat. combine the onion, garlic, and celery and cook 1 minute. add the seasoning to taste. stir in the broth, corn, and bay leaf. bring to a simmer, then pour in the milk, cream, and liquid crab boil. when the mixture begins to simmer, reduce heat to low and simmer 7 minutes. stir in the roux, 1 tablespoon at a time, blending thoroughly. continue to cook, on low heat, whisking until mixture thickens. stir in crabmeat, green onions, and worcestershire sauce. simmer 6 to 8 minutes more. season with salt and pepper to taste.