Louisiana Blue Crab & Corn Bisque

Louisiana Blue Crab & Corn Bisque

Serving Size: 6

  2    tablespoons minced onion
  4    tablespoons butter or margarine
  3    tablespoons flour
  2 ½ cups chicken broth
  2     cups fresh corn cut from cob
  2     cups whole milk
  1    pound Louisiana Blue Crab meat -- thawed if necessary
       (Use any quality lump crab meat when Louisiana Blue is not available)
  ½    teaspoon granulated or minced dry garlic
  1    teaspoon Creole Seasoning
      Salt
      Ground black pepper
      Chopped parsley

Sauté onion in butter. Add flour; cook and stir 1 minute making a blond (light colored roux). Gradually stir in chicken broth and whole milk add garlic and corn; cook and stir 5-7 minutes. Turn heat low and simmer for 30 minutes. Break crab meat into chunks; add to broth. Add Creole Seasoning, salt and pepper to taste. Heat thoroughly and turn off. Garnish with parsley.

Serve with a hard crusty bread and butter!