Hub City Diner Corn and Crab Bisque

Molly53's Note:

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 ½ cups butter
• ½ cup all-purpose flour
• 4 ears corn , shucked (sub frozen if you cannot find fresh)
• 1 small onion , peeled and chopped
• ¼ red bell pepper , seeded and chopped
• ¼ green bell pepper , seeded and chopped
• 1 celery rib , chopped
• 1 tablespoon garlic , peeled and minced
• 2 cups shrimp stock or 2 cups clam juice
• ½ cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 1 ½ teaspoons fresh thyme , minced (or 1/4 teaspoon dried thyme)
• 3 ½ 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 3 tablespoons scallions , chopped

Directions:

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. Cook corn in boiling, salted water to cover; until tender.
3. Remove corn and reserve half the corn stock; cut kernels from the cob.
4. Melt remaining butter in large saucepan.
5. Add onions, peppers, celery and garlic; saute for a minute.
6. Add shrimp stock or clam juice, wine and thyme; bring to the boil.
7. Add roux and whisk in until thickened.
8. Add cream and reduce temperature to simmer.
9. Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
10. Add remaining ingredients and simmer until completely heated through.