Shrimp, Crab and Corn Bisque

Ingredients:

·       3 tablespoons butter

·       1/4 cup minced sweet onions

·       1/4 cup minced shallots

·       2 tablespoon minced garlic

·       1/4 cup minced celery

·       3 cups sweet corn kernels

·       1 Tablespoon Louisiana Crab Boil

·       4 cups crab or shrimp stock

·       2 bay leaves

·       2 teaspoons salt

·       1 teaspoon black pepper

·       1 teaspoon garlic powder

·       1 cup milk

·       2 cups heavy cream

·       1/4 cup of light or blond roux

·       1-pound lump crab meat,

·       1-pound large shrimp (peeled and deveined)

·       1 teaspoon Worcestershire sauce

·       Chopped chives for garnish

Directions:

In a large sauce pot, melt the butter over medium heat then add the onions, shallots, garlic and celery, and cook for 10 minutes, stirring as needed until softened. 

 Add the corn and cook 5 minutes longer. Season with crab boil then add the stock and bay leaves. Season with the 2 teaspoons salt , 1/2 teaspoon pepper and 1 teaspoon garlic powder.

Bring the mixture to a boil then add in the shrimp.  Let cook for 5 minutes then whisk in the milk and cream. Return to a boil, reduce to a simmer and cook for 10 minutes longer. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens.

Stir in the crab meat and Worcestershire, and simmer for 6 to 8 minutes longer. Adjust seasoning if necessary or thin with additional stock if desired.