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1
Melt the butter over medium heat in a large heavy pot.
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2
Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes.
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3
Stir in the sugar, garlic powder, onion powder and black pepper.
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4
Immediately add the cream, corn and 4 quarts of water.
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5
Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes.
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6
Taking care, blend the bisque in batches until smooth.
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7
Add the salt and pepper to taste.
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8
To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab).
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9
Garnish with the green onions.
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10
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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11
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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12
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway.
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13
Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions.
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14
Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
