Louisiana Crab & Corn Bisque

I'm warning you now....this soup is RICH.  But for those times when you must have the ultimate comfort food soup, this is the one to make.  Thank you Marcelle Bienvenu for this wonderful recipe.  You can substitute shrimp for crab if you'd like.

2 T. butter

1 cup chopped yellow onion

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1/2 cup chopped celery

1 T. minced garlic

2 cups shrimp or chicken stock

1/2 cup dry white wine

1/2 t. dried thyme leaves

1/4 cup vegetable oil

1/4 cup all purpose flour

3 1/2 cups heavy cream

1 t. salt

1 t. hot sauce

1 cup fresh or frozen corn kernels

1 pound lump crabmeat, picked over for shells or 1 pound medium shrimp, peeled and deveined

1 T. chopped fresh parsley

1 T. chopped green onions, green part only

Heat the butter in a large saucepan over medium heat.  Add the onion, bell peppers, celery and garlic and saute for 1 minute.  Add the stock, wine, and thyme and bring to a boil.

In a skillet, combine the oil and flour over medium heat.  Make a blond roux, stirring constantly for 2 - 3 minutes.  Add the roux to the mixture in the saucepan and mix well to combine thoroughly.

Reduce the heat to medium, and add the cream in a steady stream, whisking with a wire whisk to combine the mixture.  Add the salt, hot sauce, and corn.  Simmer for 5 minutes.  Add the crabmeat, parsley and green onions and cook for about 5 minutes or until the soup is heated through. 

Serve immediately.