Corn and Crab Bisque

Ingredients

• 1 lb lump crab meat
• 8 oz fresh cooked corn (with ½ C stock)
• ¼ C peanut oil
• ¼ C flour
• 2 oz unsalted butter
• ¼ large yellow onion, chopped
• ¼ red bell pepper, chopped
• ¼ green bell pepper, chopped
• 1 rib celery, chopped
• 1 tbs garlic, minced
• 2 C shrimp stock
• ½ C dry white wine
• 1½ tsp fresh thyme (½ tsp dried)
• 3½ C heavy whipping cream
• 1 tbs salt
• 1 tsp hot sauce
• 3 tbs parsley, chopped
• 3 tbs green onions, chopped
• 16 jumbo crab claws (optional)

Directions

1. Make Roux: In a black iron pot, cook flour and peanut oil together to form a light brown roux. Remove from heat and set aside once the desired color is reached.
2. Sauté Vegetables: In a 4-qt saucepan, melt butter and sauté onion, bell peppers, celery, and garlic 1 minute.
3. Build Base: Add shrimp stock, white wine, and thyme; bring to a boil.
4. Thicken: Whisk in the reserved roux until thickened. Add whipping cream, lower heat to a simmer, and continue whisking. Stir in salt, hot sauce, corn, and corn stock.
5. Finish: Simmer 3-4 minutes.
6. Serve: Divide into 4 large bowls and garnish with parsley, green onions, and crab claws.

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