Recipe of Crab and Corn Bisque

Below is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare. Here is the recipe.

Recipe of Crab and Corn Bisque Ingredients :
•    4 tablespoons all-purpose flour
•    1-1/2 cups finely chopped sweet onion
•    1 pint lump crabmeat
•    2 teaspoons salt
•    6 cups fresh corn kernels (see 'Recipe Note 1' below)
•    1-1/2 quarts heavy cream
•    1 teaspoon coarsely ground black pepper
•    3-4 additional green onions, thinly sliced for garnish
•    1/2 cup (1 stick) butter (do not substitute margarine)
•    3/4 cup thinly sliced green onions, white and green portions

Recipe of Crab and Corn Bisque Methods :
•    Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside
•    Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes)
•    Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently
•    Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below)
•    Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps
•    Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving
•    Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully

Recipe Notes:
•    An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe
•    Do not allow bisque to come to a hard boil during preparation to prevent cream from separating