- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup uncooked corn kernels, scraped from about 2 ears
- 1/2 cup minced onions
- ¼ cup minced red bell pepper
- ¼ cup finely diced green bell pepper
- 2 tablespoons minced celery
- 1 tablespoon minced garlic
- 1 1/2 cups crab, shrimp, or fish stock
- 2 teaspoons salt, or to taste
- 1/4 teaspoon white pepper, or to taste
- 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
Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes, or until golden. Add the corn, onions, red and green peppers, celery and garlic and saute for 3 to 4 minutes, until vegetables are soft. Whisk in the stock, 1 teaspoon of the salt, pepper, and bay leaves. Stir in the milk, cream, and crab boil. Bring to a boil, reduce the heat, and simmer until the broth is thickened slightly and flavors have come together, 20 to 25 minutes.
Remove from the heat, and stir in the crabmeat, green onions, Worcestershire sauce, and remaining salt to taste. Ladle 1 generous cup of the bisque into each of 6 soup plates.
Note: Liquid crab boil can be purchased at many specialty food stores.