Crab and Corn Bisque - Hmmm Yum!

We eat a lot of soups during the Winter and this is one of my favorite recipes. I just made it the other night. One of my Favorite Recipes out of MY FAVORITE cookbook EVER! Seasonal Florida - A Taste of Life in North Florida. It has all of the recipes I've grown up with.

Ingredients you will need -
1 cup of unsalted butter
1 cup of All-purpose flour
4 cups of Shrimp stock - (I used Clam juice and the juice from canned crab)
4 ears of fresh corn cut from the cob (or 1 can of corn, drained)
1/4 tsp cayenne pepper
1 1/2 cups heavy cream
1 lb lump crab meat (I bought canned)
Salt and black pepper
Freshly grated nutmeg (I didn't use fresh)
Dry Sherry if desired
1 cup green onions chopped finely

Melt butter in heavy-bottomed pot over low heat. When melted, stir in the flour. Stir constantly to remove all lumps, cook 3-5 mins. Do not let mixture brown. Stir in the shrimp stock and bring to a boil, reduce heat to low and simmer 15-20 mins. Stir occasionally. Add corn, stir, and cook 10 mins. Add the cayenne and cream and heat through. Gently stir in the crab, salt and pepper. Remove from heat, taste for additional seasoning. Ladle into serving bowls and add a couple of gratings of nutmeg, sprinkle with sherry and green onions.

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