Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp salt
    •    1 tsp hot sauce
    •    1 cup cooked corn
    •    3/4 tsp dried thyme
    •    1 tbsp minced garlic
    •    2 cups chicken broth
    •    1 cup chopped onion
    •    2 tbsp unsalted butter
    •    1/2 cup dry white wine
    •    1/2 cup chopped celery
    •    1 pound lump crab meat
    •    1 tbsp chopped parsley
    •    1 tbsp chopped green onion
    •    1/2 chopped green bell pepper
    •    1/4 cup chopped red bell pepper
    •    3 1/2 cups heavy whipping cream
    •    16 crab claws, optional for garnish
    •    1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)

Method

1. Heat the butter over a low to medium heat in a 4-quart saucepot.  Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute.  Add chicken broth, white wine and thyme. Bring to boil.
2. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.  Add salt, hot sauce and corn. Simmer 5 minutes.
3. Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated.
4. Divide into 4 large bowls. Garnish with crab claws (optional).

This great family recipe is thanks to Louisiana Kitchen & Culture at https://louisiana.kitchenandculture.com/recipes/louisiana-corn-crab-bisque?utm_source=BenchmarkEmail&utm_campaign=Oct_22_2015