Corn and Crab Bisque

This turned out WONDERFULLY!!!

Corn and Crab Bisque

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 8 servings

***edit***
Substitute half & half for the whole milk.  This recipe is 4 points per serving.
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"Fresh corn cut from the cob and crab meat come together in this hearty, creamy, and easy to prepare bisque that's spiced up with cayenne and Cajun seasonings."

INGREDIENTS:

• 1/4 cup butter


• 3/4 cup onion, chopped


• 3 (14 ounce) cans chicken broth


• 3 cloves garlic


• 2 bay leaves


• 1/2 teaspoon cayenne pepper


• 1 teaspoon Cajun seasoning


• salt and pepper to taste


• 4 ears corn, kernels cut from cob


• 1/2 cup heavy cream


• 3 tablespoons all-purpose flour


• 1/2 cup milk


• 16 ounces fresh lump crab meat

DIRECTIONS:

1. 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.


2. 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.


3. 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.


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


5. Sprinkle with cheese and serve with crusty bread! Enjoy!