corn and crab bisque

Ingredients

• Servings: 8
• 1/4 cup butter
• 3/4 cup onion, chopped
• 3 (14 ounce) cans chicken broth
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon seasoning
• salt and pepper to taste
• 4 ears corn, kernels cut from cob
• 1/2 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 16 ounces fresh lump crabmeat

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat butter in a large pot over medium heat. stir in onion; cook until soft and translucent. pour in chicken broth, and bring to a boil. stir in garlic, bay leaves, cayenne pepper, seasoning, salt, and pepper. stir corn into boiling broth. simmer about 10 minutes. reduce heat to medium low.
• remove 1 cup of soup, and set aside to cool slightly. then pour into a food processor. pour in half-and-half. puree for 30 to 45 seconds, and set aside.
• in a small bowl, stir together flour and milk. slowly stir into simmering soup. stirring constantly, simmer for 1 to 2 minutes. then stir in pureed mixture.
• reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.