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Corn and Crab Bisque

Ingredients

  • 1 roasted poblano pepper seeded and chopped
  • 1/4 c. butter
  • 1/2 c. onion chopped
  • 2 cloves garlic
  • 2 bay leaves
  • 1/4 + tsp. cayenne pepper
  • 1/4 tsp. Cajun seasoning
  • salt and pepper to taste
  • 4 ears of corn kernels cut from cob
  • 1/2 c. half and half
  • 1/2 c. milk
  • 8 oz. picked crab meat I used snow crab legs
  • cayenne pepper to garnish

Instructions

  1. Roast the poblano pepper over an open flame (stove top) or broil in oven until blackened. Put in paper bag, close shut, and sweat for 10 minutes, remove skin, chop and set aside.
  2. Heat the butter in a large sauce pan. Stir in the onion and cook until soft and translucent. Add the chicken broth and the chopped pobano pepper and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt and pepper. Stir in 1/2 of the corn and simmer about 10 minutes. Remove the soup from burner and let cool a little. Pour the soup into a food processor or blender (be careful with the steam) and process until smooth.
  3. Put the soup back into the saucepan and add the half and half. In a small bowl stir the 1/2 c. milk and the flour together. Slowly stir into simmer soup. Stir constantly and simmer for 1-2 minutes. Add in the remaining corn kernels and simmer another 5 minutes. Stir in the crab meat and cook until it has warmed through, about 5 minutes.
  4. Serve and enjoy.