Crab and Corn Bisque

 From ALLRECIPES doesn't this just scream summer -it was excellent with hust the right amount of heat. The only thing we would do different next time is take a small yukon gold in very small dice and add it in the first 10 minutes with the broth etc.

• ¼ cup butter

• ¾ cup onion, chopped

• 3 (14 ounce) cans chicken broth

• 3 cloves garlic

• 2 bay leaves

• ½ teaspoon cayenne pepper

• 1 teaspoon Cajun seasoning

• salt and pepper to taste

• 4 ears corn, kernels cut from cob

• ½ cup half-and-half

• 3 tablespoons all-purpose flour

• ½ cup milk

• 16 ounces fresh lump crabmeat

  
  

  Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.

  1. 
     

     Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.

  2. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.

  3. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

  4.