CORN AND CRAB BISQUE

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Corn and Crab Bisque image

This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.

Provided by Leslie in Texas

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter, plus
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups onions, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 cup dry white wine
6 (8 ounce) bottles clam juice
2 cups fresh corn kernels (or 2 c. frozen corn kernels,unthawed)
1/2 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 lb fresh crabmeat
3 green onions, thinly sliced
chopped fresh parsley (garnish)

Steps:

  • Melt 1/4 cup butter in small saucepan over medium-low heat.
  • Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
  • In large heavy pot, melt remaining butter over medium heat.
  • Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
  • Add garlic and thyme and cook 2 minutes.
  • Add wine and simmer until wine is absorbed, about 2 minutes.
  • Whisk in roux.
  • Add clam juice and corn and bring to boil.
  • Simmer until soup thickens, stirring occasionally, about 15 minutes.
  • Add cream, worcestershire and cayenne pepper and bring to simmer.
  • Stir in crabmeat and green onions.
  • Season to taste with salt and pepper.
  • Sprinkle with parsley and serve.

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