MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Corn & Crab Bisque
 Categories: Seafood, Vegetables, Herbs, Dairy
      Yield: 8 Servings
 
      3 tb Butter
      3 tb A-P flour
      1 tb Oil
      1 lg Onion; chopped
      1 tb Minced garlic
      1 lg Celery rib; minced
           Cajun seasoning *
      1 c  Chicken broth
  1 1/2 c  Corn niblets; thawed if
           - frozen
      1    Bay leaf
      2 c  Milk
      2 c  Heavy cream
      1 ts Liquid shrimp & crab boil
           - seasoning
      1 lb Fresh lump crabmeat
    1/4 c  Green onions; chopped
    1/2 ts Worcestershire sauce
           Salt & black pepper
           Additional green onions;
           - chopped, for garnish
 
  * Tony Chachere's (green can) or Louisana Fish Fry
  (orange can) or blend your own - UDD
  
  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.
  
  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.
  
  Recipe by Jodi Hanlon
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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