This crab and corn bisque is creamy, comforting, and a cinch to prepare. The perfect meal for a chilly night. Serve with plenty of crusty bread for dipping!
Ingredients
4 tbsp unsalted butter
½ cup diced onion
1 red bell pepper
2 celery stalks, diced
2 ears fresh corn, kernels removed OR 16 oz bag frozen corn
Heat the butter in a large, heavy bottom pot over medium-high heat.
Add the onion, bell pepper, celery, and corn and sauté until the onion has softened.
Stir in the minced garlic, bay leaf, cayenne (or Creole seasoning), and black pepper. Continue sautéing for 1 minute.
Add the chicken or seafood stock, bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
Whisk the flour into 1/2 cup of the half and half until smooth. Stir the mixture into the soup then add the remaining 1/2 cup half and half and the white wine. Let simmer until thick and creamy, about 3-4 minutes.
Reduce heat to low, stir in the crab meat, and cook for about 2 minutes, until the crab is heated through.
Taste, adjust seasoning if needed, served and enjoy!
