CORN AND CRAB BISQUE

Corn and Crab Bisque image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 tablespoons olive oil
1/2 cup minced onions
1 cup uncooked sweet corn from the cob
2 tablespoons minced shallots
1 tablespoons minced garlic
2 tablespoons minced celery
Essence, recipe follows
1 cup crab stock or fish stock
3 bay leaves
Salt and pepper
2 cup milk
2 cup heavy cream
1 teaspoons liquid crab boil
3 tablespoons blond roux
1/2 lump crab meat, picked over for shells and cartilage
1/4 cup chopped green onions
1/2 teaspoons Worcestershire sauce
Chives for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
Combine all ingredients thoroughly.

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