Cajun Corn And Crab Bisque

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1 large celery stalk, minced
• Cajun seasoning to taste
• 1 cup chicken broth
• 1 1/2 cups frozen corn kernels
• 1 bay leaf
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon liquid shrimp and crab boil seasoning
• 1 pound fresh lump crabmeat
• 1/4 cup chopped green onions
• 1/2 teaspoon Worcestershire sauce
• salt and black pepper to taste
• Additional chopped green onions

1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

butter, allpurpose, vegetable oil, onion, garlic, celery stalk, cajun seasoning, chicken broth, corn kernels, bay leaf, milk, heavy cream, liquid shrimp, lump crabmeat, green onions, worcestershire sauce, salt, green onions

Taken from www.allrecipes.com/recipe/141115/cajun-corn-and-crab-bisque/ (may not work)