Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 Tbsp. unsalted butter
• 4 Tbsp. flour
• 1 medium onion, diced small
• 1 stalk celery, diced small
• 1/2 cup carrots, diced or grated
• 2 cloves garlic, diced
• 2 cans (14.5 oz.) chicken stock
• 2 bay leaves
• 2 Tbsp. Cajun seasoning
• 1 1/2 cups whole kernel corn (frozen)
• 2 cups heavy cream
• 2 cups milk
• 6 green onions, diced (divided in half)
• 1 (8 oz.) pkg. cream cheese
• 2 lbs. lump crabmeat
• 1 tsp. liquid crab boil to taste
• Salt and pepper to taste

Directions

1. In a large pot, melt butter. Add flour and brown lightly. Add onion, celery and carrots. Cook until vegetables are soft. Stir in garlic at the end to keep it from overcooking.
2. When vegetables are soft, stir in chicken stock, bay leaves, Cajun seasoning and corn.

3. Bring to a boil and boil for 15 minutes. Remove bay leaves. Reduce heat and slowly stir in heavy cream, milk and cream cheese. Add in 1/2 of the green onions and allow to return to almost boiling. Once heated through, and cream cheese is melted, combine into the bisque. Add liquid crab boil, salt and pepper to taste. Fold in crabmeat gently so it won’t fall apart. Serve immediately garnished with diced green onion.

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