Cooking Corn and Snow Crab Legs Bisque

Ingredients:

• One-fourth (1/4) cup of butter
• Three-fourth (3/4) cup of chopped onion
• Three (3) cans of chicken broth
• Three (3) pieces of garlic cloves
• One-half (1/2) teaspoon of of cayenne pepper
• One (1) teaspoon of Cajun seasoning
• Four (4) ears of corn
• One-half (1/2) cup half-and-half
• Three (3) tablespoons of all purpose flour
• One-half (1/2) cup of milk
• 16 ounces of snow crab legs meat
• Salt
• Pepper

Directions:

1. Prepare a large pot over a medium heat. Melt the butter. Add the onion and stir for 2 to 5 minutes or until the onion turns translucent. Mix in the chicken broth. Bring to boil. Add the cajun seasoning, cayenne pepper, bay leaves and garlic. Put a dash of salt and pepper to taste. Add corn and let it simmer for 8 to 10 minutes. Shift the heat to medium low.
2. Get a cup of the mixture and let it cool for a while. Put it in a food processor. Add half-and-half and puree for 20 to 35 seconds. Place in a container and set aside.
3. Prepare a small bowl. Mix the milk and flour. Pour the mixture in the pot with simmering soup and stir constantly for 2 to 3 minutes. Add also the pureed mix.
4. Shift the heat to medium low. Add the crab meat and cook for 3 to 5 minutes.
5. Makes 8 servings

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