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Louisiana Crab and Corn Bisque

 
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Louisiana Crab and Corn Bisque
(from 'Cooking Creole', Marcelle Bienvenu)
The Times-Picayune, July 10, 2008

Makes 6 servings

2 tablespoons butter
1 cup chopped onions
1/4 cup chopped red bell peppers
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon minced garlic
2 cups shrimp stock or chicken broth
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 cup vegetable oil
1/4 cup all-purpose flour
3 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon hot sauce
1 1/2 cups fresh corn kernels
1 pound lump crabmeat, picked over
for shells and cartilage
1 tablespoon chopped parsley
1 tablespoon chopped green onions
16 jumbo crab claws (optional)

Heat the butter in a large saucepan over medium heat. Add the onions, peppers, celery and garlic, and cook, stirring, 1 minute. Add the stock,
wine and thyme, and bring to a boil.
In a skillet over medium heat combine the oil and flour and, stirring con- stantly, make a blond roux. Add the roux to the mixture in the saucepan
and mix well to blend. Reduce the heat to medium-low. Add the cream
in a steady stream, whisking with a wire whisk to combine the mixture.
Add the salt, hot sauce and the corn. Simmer for 5 minutes. Add the crabmeat, parsley and green onions, and cook for about 5 minutes, or
until the soup is well heated. To serve, garnish with crab claws.

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