Corn and Crab Bisque

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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