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Corn and Crab Bisque




Source of Recipe


emerils.com


List of Ingredients




3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 1 large ear yellow or white corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup shrimp stock
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon Zatarain's Concentrated Shrimp & Crab Boil (optional)
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup minced green onions (green parts only)



Recipe



Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the flour, a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring until the mixture is light brown, about 10 minutes. Add the onions, corn, shallots, celery, garlic, salt and cayenne, and cook, stirring constantly, for 3 minutes.
Slowly add the stock, stirring to blend. Add the bay leaves and bring to a boil. Add the milk, cream and liquid boil, reduce the heat to medium-low, and simmer uncovered for 30 minutes.
Add the crabmeat and green onions, and simmer for 5 minutes. Remove and discard the bay leaves. Serve hot.