Corn and Crab Bisque

Instructions

1. Prepare the vegetables
   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Cook for 5-7 minutes until vegetables are softened but not browned, stirring occasionally.
2. Create the base
   Add the minced garlic to the vegetables and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This will create a roux that will thicken your bisque.
3. Add liquids and corn
   Gradually whisk in the seafood stock, ensuring no lumps form. Stir in 3 cups of the corn kernels, reserving 1 cup. Add the Old Bay seasoning and cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally until the corn is tender and the soup has thickened slightly.
4. Blend the bisque
   Remove the pot from the heat. Using an immersion blender, carefully blend about half of the soup to create a creamy base while leaving some texture. Alternatively, transfer half the soup to a standard blender, blend until smooth, then return to the pot. Stir in the heavy cream and return to a gentle simmer.
5. Add the remaining corn and crab
   Add the reserved 1 cup of corn kernels and simmer for 5 minutes. Gently fold in the lump crab meat and cook just until heated through, about 2-3 minutes. Be careful not to break up the crab lumps too much. Remove from heat and stir in the fresh lemon juice.
6. Adjust seasoning and serve
   Taste the bisque and adjust seasoning with salt and pepper as needed. Ladle the hot bisque into warmed bowls and garnish with freshly chopped chives. Serve immediately with crusty bread on the side.