Louisiana Corn & Crab Bisque | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1/2 cup dry white wine
• 3/4 teaspoon dried thyme
• 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
• 3½ cups heavy whipping cream
• 1 cup cooked corn
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1 pound lump crabmeat
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 16 crab claws, optional for garnish