Cajun Corn and Crab Bisque

Name: Cajun Corn and Crab Bisque
Total time: 50
Yield: 8
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 tablespoon vegetable oil; 1 large onion, chopped; 1 tablespoon minced garlic; 1 large celery stalk, minced; Cajun seasoning to taste; 1 cup chicken broth; 1.5 cups frozen corn kernels; 1 bay leaf; 2 cups milk; 2 cups heavy cream; 1 teaspoon liquid shrimp and crab boil seasoning; 1 pound fresh lump crabmeat; 0.25 cup chopped green onions; 0.5 teaspoon Worcestershire sauce; salt and black pepper to taste; Additional chopped green onions

Recipe by Jodi Hanlon from allrecipes.com

50 Mins.

Ingredients

8 servings

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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 tablespoon vegetable oil
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1 large onion, chopped
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1 tablespoon minced garlic
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1 large celery stalk, minced
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Cajun seasoning to taste
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1 cup chicken broth
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1.5 cups frozen corn kernels

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1 bay leaf
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2 cups milk
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2 cups heavy cream
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1 teaspoon liquid shrimp and crab boil seasoning
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1 pound fresh lump crabmeat
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0.25 cup chopped green onions
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0.5 teaspoon Worcestershire sauce
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salt and black pepper to taste
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Additional chopped green onions

Instructions

Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.