Crab and Corn Bisque

1 pound Louisiana lump crab meat

1 cup frozen corn, roasting optional

½ stick of butter

Trinity 

     1/2 onion

     1/4 of a bell pepper

     1 small stalk of celery 

1/4 cup flour

1 cup chicken broth

3 bay leaves

2 cups half & half

1 cup heavy whipping cream

2 teaspoons Bayou Crown Cajun House Seasoning

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

Melt butter. Add trinity (onion, bell pepper, celery) sauté until onions are translucent and just beginning to caramelize.

Add flour while continuously stirring and cook about 5 minutes on medium low heat to make a white roux.  Do not brown..

Add chicken broth, half & half and cream then blend with immersion blender. 

Add corn, bay leaves, Bayou Crown Seasoning and next 3 spices.

Simmer for 15 minutes, stirring frequently to prevent sticking.

Gently stir in lump crab. 

Simmer for 10 minutes. Adjust seasoning and consistency to your liking.

Immediately serve with toasted bread.

Makes about 4 servings

This is one of our favorite recipes filled with so much goodness.

Jay & Sonya Royston