Corn and Crab Bisque

Made this over the weekend and several times over the years. Easy and can be ready in 30 minutes
Corn and Crab Bisque

½ Red Bell Pepper diced
½ Green Bell Pepper diced
½ Medium Onion diced.
2 stalks celery diced
1 garlic clove, crushed
2 cups frozen sweet corn or equivalent from fresh
1 pound Jumbo Lump crab meat
½ cup Flour
1 ½ sticks butter
3 cups Clam juice or fish stock
1 cup Dry White wine
3 cups heavy cream
1 teaspoon dry Thyme leaves (fresh OK too)
Tabasco
Salt/Pepper

Add 1 stick butter to a large heavy bottom pot and saute peppers, onions, celery and garlic in the butter for a few minutes. Add the wine, clam juice, thyme and corn, then bring to a boil.

While waiting for the pot to boil, start on the roux. Add ½ stick butter and ½ cup flour to a small fry pan, stirring regularly for 7-8 minutes.

Whisk the roux into the boiling pot with the wine and clam juice. Should thicken quickly.

Add the cream, salt, pepper, and a healthy dose of Tabasco (about a tablespoon). Add the jumbo lump crab and bring to a simmer. Season with salt and pepper as necessary.