Corn and Crab Bisque

Instructions

1. 01

   Make a blond roux with the butter and flour and add the onion.

2. 02

   Whisk in the stock, add the corn and Classic Creole, and simmer 25 minutes.

3. 03

   Blend half the pot smooth and return it, then stir in the cream.

4. 04

   Fold in the crab off the heat.

Cooking tips

• — Never boil the bisque after the cream goes in.