Crab and Corn Bisque
(I talked about this recipe here)
2 tablespoons butter
1/2 cup onion, chopped
4 cups chicken broth
1 tablespoon sherry
1/2 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 bay leaves
1/2 teaspoon celery seed
1 teaspoon seafood seasoning (I use Old Bay)
4 cups corn
12 ounces lump crab meat
1/2 cup milk
3 tablespoons flour
1 cup half and half
salt and pepper, to taste
Melt butter in a large pot. Add onion and cook until tender, about 5 minutes.
Add broth, sherry, mustard, Worcestershire sauce, bay leaves, celery seed and Old Bay; bring to a boil.
Add corn. Reduce heat and simmer 10 minutes.
Stir in crab meat.
Combine milk with flour in a small bowl and whisk into soup.
Add half and half. Cook until thick and creamy, about 5 minutes.
Season to taste with salt and pepper. Remove bay leaves and serve.
makes 9 1-cup servings
source: Cooking in Cathedral Hill