Corn and Crab Bisque

By bbarton81

Ingredients

• meril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• * 1 tablespoons olive oil
• * 1/2 cup minced onions
• * 1 cup uncooked sweet corn from the cob
• * 2 tablespoons minced shallots
• * 1 tablespoons minced garlic
• * 2 tablespoons minced celery
• * Essence, recipe follows
• * 1 cup crab stock or fish stock
• * 3 bay leaves
• * Salt and pepper
• * 2 cup milk
• * 2 cup heavy cream
• * 1 teaspoons liquid crab boil
• * 3 tablespoons blond roux
• * 1/2 lump crab meat, picked over for shells and cartilage
• * 1/4 cup chopped green onions
• * 1/2 teaspoons Worcestershire sauce
• * Chives for garnish
• * 2 1/2 tablespoons paprika
• * 2 tablespoons salt
• * 2 tablespoons garlic powder
• * 1 tablespoon black pepper
• * 1 tablespoon onion powder
• * 1 tablespoon cayenne pepper
• * 1 tablespoon dried oregano
• * 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup

Details

Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.