Louisiana Corn and Crab Bisque

This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1  cup  chopped onion
• 1⁄2 cup  chopped green bell pepper
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped red bell pepper
• 1  tablespoon  minced garlic
• 2  cups chicken broth
• 1⁄2 cup dry white wine
• 3⁄4 teaspoon dried thyme leaves
• 1⁄2 cup  blond roux (1/4 cup vegetable oil and 1/4 cup flour)
• 3 1⁄2 cups heavy whipping cream
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄8 teaspoon ground cayenne pepper (or to taste)
• 1  teaspoon  hot sauce
• 1  cup  cooked corn
• 1  lb lump crabmeat
• 1  tablespoon  chopped flat leaf parsley
• 1  tablespoon  chopped green onion

Directions

1. In large heavy saucepan heat butter over medium heat.
2. Add onion, celery, all of the chopped peppers and garlic.
3. Cook for 5 minutes.
4. Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
5. Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
6. Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
7. Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
8. Add salt, white pepper, cayenne pepper, hot sauce and corn.
9. Simmer 5 minutes.
10. Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
11. Simmer over low heat until heated through, about 5 minutes.