Corn and Crab Bisque

We tried this Emeril Lagasse recipe and really liked it. We had to make a few changes because we couldn't find fish stock or Zatarain's Concentrated Crab and Shrimp Boil and because we accidentally bought minced crab meat instead of lump crab meat (oops!), but it turned out good. I've never had a soup like it before so it was fun to try. As follows makes 4 to 6 servings (we doubled it when we made it).

3 T. vegetable oil
3 T. bleached all-purpose flour
1/2 cup minced yellow onion
1 cup corn kernels
2 T. minced shallots
2 T. minced celery
1 T. minced garlic
1 t. salt
1/2 t. cayenne pepper
1 cup chicken stock
2 bay leaves
2 cups milk
2 cups heavy cream
3/4 t. Cajun seasoning (I use Louisiana Fish Fry, Inc's seasoning)
1/2 pound minced crab meat
1/4 cup minced green onion (green part only)

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the Cajun seasoning. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the crab meat and green onions and simmer for 5 minutes. Remove and discard bay leaves.

Serve hot ladled into bowls.