Hub City Diner Corn and Crab Bisque Recipe

Directions:

1. For the roux: Melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
2. Cook corn in boiling, salted water to cover; until tender.
3. Remove corn and reserve half the corn stock; cut kernels from the cob.
4. Melt remaining butter in large saucepan.
5. Add onions, peppers, celery and garlic; saute for a minute.
6. Add shrimp stock or clam juice, wine and thyme; bring to the boil.
7. Add roux and whisk in until thickened.
8. Add cream and reduce temperature to simmer.
9. Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
10. Add remaining ingredients and simmer until completely heated through.