Corn and Crab Bisque

Ingredients

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

Directions

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.