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This is most most likely the greatest gourmet Crab & Corn Bisque you will ever serve. It really is rich, it's scrumptious and it is unbelievably simple to prepare.

Components:

1 pint lump crabmeat

1/2 cup (1 stick) butter (do not substitute margarine)

1-1/2 cups finely chopped sweet onion

four tablespoons all-purpose flour

6 cups fresh corn kernels (see 'Recipe Note 1' under)

2 teaspoons salt

1 teaspoon coarsely ground black pepper

1-1/2 quarts hefty cream
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3/4 cup thinly sliced green onions, white and green portions

3-4 extra green onions, thinly sliced for garnish

Preparation:

Gently pick by way of the crabmeat to eliminate any bits of shell or cartilage, getting careful not to break up lumps of crabmeat set aside. Melt butter in a five- to 6-quart Dutch oven over medium heat. Add chopped onion and saute till translucent (roughly 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for five minutes, stirring often. Add salt and pepper, then stir in heavy cream and reduced heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then extremely gently fold in crabmeat, getting cautious not to break up lumps. Return bisque to a simmer more than low heat, cover and cook for an added ten minutes stir as soon as. Extra seasoning may possibly be added, if desired, ahead of serving. Garnish with further sliced green onions and serve with oyster crackers or French bread. Yields 6 to eight servings as an entree. Freezes beautifully.

Recipe Notes:

(1) An equal amount of thawed frozen corn or drained canned corn might be substituted for fresh corn in this recipe.

(2) Do not enable bisque to come to a tough boil for the duration of preparation to avoid cream from separating.

2005 Janice Faulk Duplantis