Name: Corn and Crab Bisque
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - ¼ cup; Onion, chopped - ¾ cup; Chicken broth - 3 (14 ounce) cans; Garlic - 3 cloves; Bay leaves - 2; Cayenne pepper - ½ teaspoon; Cajun seasoning - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Corn, kernels cut from cob - 4 ears; Half-and-half - ½ cup; All-purpose flour - 3 tablespoons; Milk - ½ cup; Fresh lump crabmeat - 16 ounces

Ingredients for - Corn and Crab Bisque

1. Butter ¼ cup

2. Onion, chopped ¾ cup

3. Chicken broth 3 (14 ounce) cans

4. Garlic 3 cloves

5. Bay leaves 2

6. Cayenne pepper ½ teaspoon

7. Cajun seasoning 1 teaspoon

8. Salt and pepper to taste 1 teaspoon

9. Corn, kernels cut from cob 4 ears

10. Half-and-half ½ cup

11. All-purpose flour 3 tablespoons

12. Milk ½ cup

13. Fresh lump crabmeat 16 ounces

How to cook deliciously - Corn and Crab Bisque

1 . Stage

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

2 . Stage

Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.

3 . Stage

In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

4 . Stage

Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.