Corn and Crab Bisque

Lynn

ingredients

1 tsp. clarified butter
1/4 c. white wine
3/4 c. yellow onion, medium diced
1 tsp. brandy
1/4 c. green bell pepper, medium diced 2 T. Worcestershire sauce
1/2 c. celery
1/2 c. butter
1 1/2 tsp. garlic, minced
1/2 c. flour
1 1/2 tsp. basil, dried
3 c. heavy cream
1 tsp. white pepper
1 c. half-and-half
1/4 tsp. cayenne
1 T. Creole seasoning
1/2 tsp. thyme
2 lbs. claw crabmeat, picked of all shells
1 1/2 qt. chicken stock
1 lb. lump crabmeat, picked of all shells
3 c. fresh com kernels, scraped with pulp (or 2 cans whole kernel corn, drained)

1
In a large saute pan, saute onion, bell pepper and celery in clarified butter over medium heat until soft. Add garlic, basil, white pepper, cayenne and thyme. Stir well, making sure spices are incorporated.
2
Transfer to a 6-quart, heavy-bottom pot. Add stock, wine, brandy, Worcestershire, and corn. Cook on high 7-10 minutes; reduce heat to medium.
3
While stock is boiling, make a light peanut butter-colored roux with the butter and flour. Add the roux to the hot stock and stir thorougly. Add heavy cream, half-and-half, Creole seasoning and crab meat.
4
Serve hot and garnish with fresly chopped parsley.

Source: Beverly Hood