Corn & Crab Bisque

Name: Corn & Crab Bisque
Ingredients: 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 (Tony Chachere's is my fav, but Zatarain's or others will work)

16 ingredients

2 steps

Ingredients

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 (Tony Chachere's is my fav, but Zatarain's or others will work)

Directions

1

Mix flour, salt, pepper, paprika, mustard, and cayenne in a small bowl. Set aside. Saute 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.
2

Serve with crusty French bread on the side.