Crab and Corn Bisque

John actually made this soup for me a couple of years ago, so it came to mind when I had an excess of corn on hand (which has been pretty much every day this summer – so much corn in the CSA!). Luckily he had saved the recipe! I thought it turned out slightly better when he made it – it’s possible he had a heavier hand with the seasoning, but I also think the corn I used wasn’t all that flavorful.

crabcorn

4 Tbs flour
1 tsp salt
1/8 tsp white pepper
1/4 tsp paprika
1 Tbs dijon mustard
1/2 tsp cayenne pepper
3 Tbs butter
1/2 cup green pepper – finely diced
1/2 cup yellow onion – finely diced
1/2 tsp thyme
1/c cup white wine
1 quart milk
2 cups heavy cream/whipping cream
2 cups frozen corn kernals – cooked
8 oz+ crab
Cajun seasoning 

Mix flour, salt, pepper, paprika, mustard, and cayenne in a small bowl. Set aside. Sauté green pepper, and onion in butter until soft. Add flour mixture and stir until incorporated (approx 2 minutes). Add wine and thyme. Cook for 2 minutes (will be paste-like). Add milk and cream and bring to a simmer. Stir until smooth, breaking up clumps with the back of a spoon or spatula. Add cooked corn and bring to a boil. Boil for 10 minutes adding salt, pepper and Cajun seasoning to taste. Bisque should be very thick. Reduce heat and add crab. Sprinkle with chopped parsley, if you have some on hand (I didn’t).

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