JP's Corn and Crab Bisque

SUBMITTED BY: Chef JP, That Place

1 cup butter
3 cups onion, chopped
2 qt. chicken broth
1/4 cup chopped garlic
3 bay leaves
1 tbsp. Cajun seasoning
1 tsp. salt and pepper or to taste
8 ears corn, kernels cut from cob
2 cups half and half
2/3 cup flour
2 cups heavy cream
1 lb. crab meat


1. Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

2. Remove 3 cups of soup and set aside to cool slightly. Then pour into a food processor. Pour in half and half. Puree for 30 to 45 seconds and set aside.

3. In a small bowl, stir together flour and cream. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

4. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.