Corn and Crab Bisque

Name: Corn and Crab Bisque
Total time: 45
Yield: 8
Ingredients: 0.25 cup butter; 0.75 cup onion, chopped; 3 (14 ounce) cans chicken broth; 3 cloves garlic; 2 bay leaves; 0.5 teaspoon cayenne pepper; 1 teaspoon Cajun seasoning; salt and pepper to taste; 4 ears corn, kernels cut from cob; 0.5 cup half-and-half; 3 tablespoons all-purpose flour; 0.5 cup milk; 16 ounces fresh lump crabmeat

Recipe by TATTOOCHICC from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

•

0.25 cup butter
•

0.75 cup onion, chopped
•

3 (14 ounce) cans chicken broth
•

3 cloves garlic
•

2 bay leaves
•

0.5 teaspoon cayenne pepper
•

1 teaspoon Cajun seasoning

•

salt and pepper to taste
•

4 ears corn, kernels cut from cob
•

0.5 cup half-and-half
•

3 tablespoons all-purpose flour
•

0.5 cup milk
•

16 ounces fresh lump crabmeat

Instructions

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.