Corn and Crab Bisque II

By SallySmo

Ingredients

• Saute until soft:
• 2 Tbsp olive oil
• 1 C chopped onion
• 2/3 C chopped celery
• 1 Tbsp mined garlic
• 4 ears corn, cut/scraped
• 3 bay leaves
• Add to above and simmer 20 minutes:
• 2 C shrimp stock
• 1/3 tsp each: white pepper, black pepper, cayenne
• 4 tsp Worcestershire
• 1# crabmeat
• 1 1/2 Tbsp sugar
• 2 tsp salt
• Add 2 qts half and half. Bring to boil and simmer.

Preparation

Step 1

Melt 1 1/3 sticks butter and 2/3 C flour. Mix well and cook 5 minutes. Add some to soup to the roux to incorporate before adding all back to the soup.

Cook until thickens.