Hub City Diner Corn And Crab Bisque

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/2 cups butter
• 1/2 cup all-purpose flour
• 4 ears corn, shucked (sub frozen if you cannot find fresh)
• 1 small onion, peeled and chopped
• 1/4 red bell pepper, seeded and chopped
• 1/4 green bell pepper, seeded and chopped
• 1 celery rib, chopped
• 1 tablespoon garlic, peeled and minced
• 2 cups shrimp stock or 2 cups clam juice
• 1/2 cup dry wine (chardonnay, pinot grigio or sauvignon blanc)
• 1 1/2 teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme)
• 3 1/2 cups heavy cream
• 1 tablespoon seasoning salt (to taste)
• 1 teaspoon tabasco sauce (or other louisiana style hot sauce)
• 1 lb lump crabmeat, freshly cooked
• 16 crab claws, jumbo sized (optional)
• 3 tablespoons fresh parsley, minced
• 3 tablespoons green onions or 3 tablespoons scallions, chopped

Recipe

• 1 for the roux: melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
• 2 cook corn in boiling, salted water to cover; until tender.
• 3 remove corn and reserve half the corn stock; cut kernels from the cob.
• 4 melt remaining butter in large saucepan.
• 5 add onions, peppers, celery and garlic; saute for a minute.
• 6 add shrimp stock or clam juice, wine and thyme; bring to the boil.
• 7 add roux and whisk in until thickened.
• 8 add cream and reduce temperature to simmer.
• 9 add the reserved corn stock (about 2 cups), tabasco and seasoning salt; continue cooking for about 5 minutes.
• 10 add remaining ingredients and simmer until completely heated through.