Crab and corn bisque

• 4 ears fresh sweet corn, about 500 g (3 cups) kernels; keep the cobs
• 1.5 l6 1/3 cups water, for the corn-cob stock
• 500 ml2 cups crab or shellfish stock, or light chicken broth
• 115 g1/2 cup (1 stick) butter
• 11 cup onion, finely diced
• 21/2 cup celery stalks, finely diced
• 1/21/2 cup green or red bell pepper, finely diced
• 3 garlic cloves, minced
• 60 g1/2 cup plain (all-purpose) flour
• 1/2 tsp dried thyme
• 1 bay leaf
• 375 ml1 1/2 cups heavy (whipping) cream
• 450 g1 lb lump blue crabmeat, picked over for bits of shell, kept in large pieces
• 4 green onions (scallions), thinly sliced
• 3 tbsp flat-leaf parsley, chopped
• salt, white or cayenne pepper, Louisiana hot sauce or Creole seasoning, to taste

Method

1. 1

   1. Cut the kernels off the corn into a bowl, then scrape each cob with the back of the knife to collect the milky pulp. Keep the cobs.

2. 2

   2. Put the cobs in a pot with the water, bring to the boil and simmer for 30-40 minutes, until reduced to about 1 l (4 cups). Discard the cobs and keep this corn stock hot with the crab or shellfish stock.

3. 3

   3. Melt the butter in a heavy pot over medium heat. Add the corn kernels and pulp, onion, celery, bell pepper and garlic and cook, stirring, for 8-10 minutes, until the vegetables are soft and wilted.

4. 4

   4. Sprinkle in the flour and stir for 2-3 minutes to make a pale, blond roux. Do not let it brown.

5. 5

   5. Add the hot stocks a ladle at a time, stirring well after each addition so the soup stays smooth. Add the thyme and bay leaf.

6. 6

   6. Bring to a low boil, then lower the heat and simmer gently for 25-30 minutes, stirring the bottom now and then, until thick enough to coat a spoon.

7. 7

   7. Stir in the cream and return to a bare simmer for 5 minutes. Remove the bay leaf and season with salt, pepper and a few dashes of hot sauce.

8. 8

   8. Gently fold in the crabmeat, green onions and parsley, taking care not to break up the lumps, and heat through for 2-3 minutes. Serve hot, with French bread.