Corn and Crab Bisque


4 Tbsp butter

8 Tbsp flour

1/2 cup onion, finely diced

1 cup chicken stock

32 oz half & half

8 oz heavy cream

1 14 oz can sweet corn, drained

1 lb. lump crab meat

salt and pepper to taste

1/2 cup green onions, chopped


In a stock pot, melt butter; then add flour to make a roux. Once combined, add onions and cook until tender. Add chicken stock and stir to get all the lumps out. Next add the remaining ingredients. Bring to a simmer and finish with green onions.

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