Corn and Crab Bisque | Emerils.com

Ingredients

• 2 tablespoons butter
• 1/2 cup minced onions
• 1/4 cup minced shallots
• 1 tablespoon minced garlic
• 1/4 cup minced celery
• 3 cups good-quality frozen sweet corn kernels
• 1 teaspoon Essence
• 4 cups crab or fish stock plus more for thinning
• 3 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground white pepper
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon liquid crab boil
• 1/4 cup plus 2 tablespoons blond roux
• 1 pound lump crab meat, picked over for shells and cartilage
• 1 teaspoon Worcestershire sauce
• Chopped chives for garnish