Chef Michael's Corn and Crab Bisque

I recently visited New Orleans on vacation and my fiance and I took a regional cooking class. The chef made this dish and even though I didn't think I would like it (I'm not a big corn chowder person), I absolutely LOVED this dish and went back for seconds. If it wasn't for the large class, I would have happily offered to lick the pot clean. I can't wait to try this when I get home!

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 1  cup flour
• 1⁄2 lb butter
• 1  quart heavy cream
•  chicken stock
• 1  lb  crabmeat
• 1⁄2 cup  chopped garlic
• 1⁄4 cup  chopped green onion
• 2  lbs  whole frozen corn
•  cajun seasoning
•  shrimp and  crab boil

Directions

1. Put corn in a pot and cover with stock, bring to a boil.
2. Add garlic, Cajun seasoning, and green onions.
3. Reduce to a simmer for about 30 minutes.
4. Make a roux with equal parts butter and flour to desired color (Note: the chef let it get to an almost peanut color) and add to the simmering pot.
5. Adjust to desired thickness using stock.
6. Add cream and heat to almost boil.
7. Add crab and cook about 5 minutes.
8. Season to taste with crab boil and Cajun seasoning.