Corn and Crab Bisque Recipe

Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth and bring to a boil. Stir in garlic bay leaves cayenne pepper Cajun seasoning salt and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

Remove 1 cup of soup and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds and set aside.

In a small bowl stir together flour and milk. Slowly stir into simmering soup. Stirring constantly simmer for 1 to 2 minutes. Then stir in pureed mixture.

Reduce heat to low stir in crab meat and cook until warmed through about 5 minutes.