Ingredients

• 3 tablespoons unsalted butter
• 2 cups yellow corn flour, such as Maseca
• 2 cups chopped yellow onion
• 1/3 cup sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons black pepper, plus more for seasoning
• 1 quart heavy cream
• 2 pound fresh or frozen sweet corn kernels
• 2 tablespoons salt
• 1 pound crabmeat, such as backfin or lump
• 1/4 cup chopped green onions

Browse by ingredient

Instructions

1. Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.