Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.