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Creole Corn And Crab Bisque

  • Yield: 7 cups, 6 first-course servings


  • 3 tablespoons Roux
  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 1 cup uncooked corn, scraped from about 2 ears
  • 1 tablespoon minced garlic
  • 2 tablespoons minced celery
  • 1 cup Crab Stock or Fish Stock
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 3 bay leaves
  • 3 cups milk
  • 1 cup heavy cream
  • 1 teaspoon liquid crab boil
  • 1/2 pound (about 1 cup) lump crabmeat, picked over for shells and cartilage
  • 1/4 cup chopped green onions
  • 1/2 teaspoon Worcestershire sauce


  • Prepare the Roux, set aside 3 tablespoons, and refrigerate the rest for future use.
  • Heat the oil in a large pot over high heat. When the oil is hot, add the onions and corn and sauté for 1 minute. Stir in the garlic and celery and sauté for 30 seconds. Add the stock, salt, pepper, and bay leaves and bring to a boil.
  • Stir in the milk, cream, and crab boil. Bring back to a boil, reduce the heat, and simmer for 5 to 7 minutes, stirring occasionally.
  • Whisk in the Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens.
  • Stir in the crabmeat, green onions, and Worcestershire and simmer for 6 to 8 minutes.
  • To serve, ladle 1 generous of the bisque into each of 6 soup plates.
  • Note: Liquid crab boil can be purchased at many specialty food stores.