Louisiana Corn and Crab Bisque

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large heavy saucepan heat butter over medium heat.
  • Add onion, celery, all of the chopped peppers and garlic.
  • Cook for 5 minutes.
  • 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.
  • Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
  • Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
  • Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
  • Add salt, white pepper, cayenne pepper, hot sauce and corn.
  • Simmer 5 minutes.
  • Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
  • Simmer over low heat until heated through, about 5 minutes.
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