Crabmeat and corn bisque is a big hit anywhere it’s served. This is my own version, distilled from recipes learned at Commander’s Palace, Vincent’s, Dakota, and a few other places.

The recipe begins with instructions for making crab stock. If you already have it (or shrimp or crawfish or lobster stock), just plunge ahead. When crawfish are in season, try substituting a similar amount of crawfish tails for the lump crabmeat. You can also make this bisque in greater quantities and fre