Crab Bisque

• 2 tablespoons unsalted butter
• 1-1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 2 tablespoon minced garlic
• 4 cups seafood broth
• 1 cup dry white wine
• 3/4 teaspoon dried thyme
• 1 cup blond roux (1/2 cup vegetable oil and 1/2 cup flour)
• 3 1/2 cups heavy whipping cream
• 1 cup cooked corn
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1 pound lump crabmeat
• 2 tablespoons dry sherry
• 1 tablespoon chopped parsley

1. 1. Heat the butter over a low to medium heat in a 4-quart saucepan.
2. 2. Add onion, green bell pepper, celery, red pepper and garlic and cook for 5 minutes.
3. 3. Add seafood broth, white wine and thyme. Bring to boil.
4. 4. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed.
5. 5. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken.
6. 6. Add salt, hot sauce and corn. Simmer 5 minutes.
7. 7. Very carefully in order to not break up lumps, stir in lump crabmeat, parsley and dry sherry. Simmer 1 hour on low being careful not to break the mixture. .

unsalted butter, onion, green bell pepper, celery, red bell pepper, garlic, seafood broth, white wine, thyme, roux, heavy whipping cream, corn, salt, hot sauce, lump crabmeat, sherry, parsley

Taken from www.epicurious.com/recipes/member/views/crab-bisque-51440851 (may not work)