Creole Corn Bisque with Crab

Note from Cheri: This rich corn and crab bisque recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Follow this link to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it.

1 1/2 T corn oil 1 C yellow onion, chopped 1 1/4 C carrots, chopped 1 1/2 C celery, chopped 1/2 C dry sherry 3 C corn kernels 1 bay leaf 2 quarts vegetable stock (use corn if possible) 1 C heavy cream 2 tsp. kosher salt 1 1/2 tsp. pepper 2 T tarragon, finely chopped 8 T flaked crabmeat scallions and red bell pepper for garnish

Serves 8 Heat oil in a stockpot and sauté onion, carrot and celery until soft. Add sherry and reduce by 1/2. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. Pureé soup in a blender or food processor and return to clean stockpot. Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool and add tarragon. Garnish hot soup with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon.