Hub City Diner Corn and Crab Bisque

Ingredients

• 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 clam juice
• 1/2 cup dry white 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 scallions, chopped

Directions

1. 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. 2

   Cook corn in boiling, salted water to cover; until tender.

3. 3

   Remove corn and reserve half the corn stock; cut kernels from the cob.

4. 4

   Melt remaining butter in large saucepan.

5. 5

   Add onions, peppers, celery and garlic; saute for a minute.

6. 6

   Add shrimp stock or clam juice, wine and thyme; bring to the boil.

7. 7

   Add roux and whisk in until thickened.

8. 8

   Add cream and reduce temperature to simmer.

9. 9

   Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.

10. 10

    Add remaining ingredients and simmer until completely heated through.