Instructions: Heat oil in a large soup pot over high heat, add onions and corn and saute 1 minute. Add garlic and celery and saute 30 seconds more. Stir in stock, salt, pepper and bay leaves and bring to a boil. Stir in milk, cream and crab boil and bring to a boil again, stirring occasionally. Reduce heat to medium and simmer 7 minutes.

Whisk in Blond Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce heat to low and continue whisking until mixture is lightly thickened. Stir in crabmeat, green onions and Worcestershire sauce and simmer 10 minutes more.

To serve, ladle 1 generous cup of bisque into each of 6 soup plates.

This recipe yields 6 servings.

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