Corn & Crab Bisque

• 4 Tbs flour
• 1 tsp salt
• 1/8 tsp white pepper
• 1/4 tsp paprika
• 1 Tbs dijon mustard
• 1/2 tsp cayenne pepper
• 3 Tbs butter
• 1/2 cup green pepper - finely diced
• 1/2 cup yellow onion - finely diced
• 1/2 tsp thyme
• 1/c cup white wine
• 1 quart milk
• 2 cups heavy cream/whipping cream
• 2 cups frozen corn kernals - cooked
• 8 oz+ crab
• Cajun seasoning (Tony Chachere's is my fav, but Zatarain's or others will work)

1. Mix flour, salt, pepper, paprika, mustard, and cayenne in a small bowl. Set aside. Saute green pepper, and onion in butter until soft. Add flour mixture and stir until incorporated (approx 2 minutes). Add wine and thyme. Cook for 2 minutes (will be paste-like). Add milk and cream and bring to a simmer. Stir until smooth, breaking up clumps with the back of a spoon or spatula. Add cooked corn and bring to a boil. Boil for 10 minutes adding salt, pepper and Cajun seasoning to taste. Bisque should be very thick. Reduce heat and add crab. Sprinkle with chopped parsley.
2. Serve with crusty French bread on the side.

flour, salt, white pepper, paprika, mustard, cayenne pepper, butter, green pepper, yellow onion, thyme, white wine, milk, heavy creamwhipping cream, crab, cajun seasoning

Taken from www.epicurious.com/recipes/member/views/corn-crab-bisque-50012852 (may not work)