Corn and Crab Bisque

After buying the crab for my sushi roll, I had most of the container leftover, which was great as it meant I could finally make corn and crab bisque.  I have wanted to for awhile now, but the price of crab has inhibited me.   Woo inhibitions lost!

Corn and crab bisque is one of my favorite foods; it's thick and creamy and filling.  The sweetness of the corn and crab are balance by a slight spicy kick. Mmmm. I wish I had some now.   I've found a few recipes here and there for the soup, but decided to check out Emeril Lagasse's because I knew his recipe was bound to be good.  

Corn and Crab Bisque
(Emeril Lagasse, Food Network, link here)

• 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 cup lump crab meat, picked over for shells and cartilage
• 1/4 cup chopped green onions
• 1/2 teaspoons Worcestershire sauce
• Chives for garnish

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.

Emeril's Essence Creole Seasoning

• 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