Corn and Crab Bisque

(from allrecipes.com)

Ingredients

1/4 cup butter
3/4 cup onion, chopped
3 (14 ounce) cans chicken broth (or 5 c. water + 5 tsp. chicken bullion)
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun Seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1/2 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup milk
16 ounces fresh lump crabmeat

Directions

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. (Don't forget to fish out garlic cloves and bay leaves.)

makes 8 servings


For original recipe and nutritional info, click here.

Carrie's notes:
I made this tonight with a couple changes.
1. I used imitation crab. Way cheaper, probably not as much flavor. The package was 12 oz. so maybe I just needed more.
2. I didn't have cajun seasoning on hand so I found a spice mix recipe for it. Click here for the recipe.
3. I used 1/2 c. evaporated milk instead of half and half.

This recipe has some serious KICK. I don't know if commercial cajun seasoning is as spicy as the one I made, but I was sweating. Dave love Loved it. I watered down the kids' and they tolerated it. :)