Corn And Crab Bisque, New Orleans School Of Cooking

• 1/2 cup flour
• 1/2 cup butter
• 1 quart heavy cream, warm to room temperature
• 1 quart chicken stock
• 3 tablespoons cajun seasoning, to-taste, the school uses Joe's Stuff
• 2 garlic cloves, minced
• 3 tablespoons garlic, dehydrated flakes
• 1 twig thyme (dried is ok)
• 1 twig rosemary (optional)
• 1/2 lb crabmeat (claw)
• 24 ounces corn, with liquid (frozen is ok)
• 2 tablespoons clove crab boil seasoning (liquid)
• 1 cup green onion, chopped
• 1 tablespoon parsley, chopped

1. In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
2. Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
3. Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
4. Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
5. Optional: can add gouda, cheddar, or blue cheese for little kick!

flour, butter, heavy cream, chicken, cajun seasoning, garlic, garlic, thyme, rosemary, crabmeat, corn, clove crab boil seasoning, green onion, parsley

Taken from www.food.com/recipe/corn-and-crab-bisque-new-orleans-school-of-cooking-529178 (may not work)