Simple Seafood Bisque

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  2 cup Butter
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  6 Green Onion (Scallion)(90g)
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  0.5 cup Flour, All-Purpose, White
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  1 lbs Crawfish
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  1.5 lbs Shrimp
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  0.5 lbs Crab, Lump
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  4 cup Cream, Heavy Whipping
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  4 cup Half and half cream
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  14.8 oz Corn, Sweet, Creamed, Canned
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  1.5 tsp 1½ teaspoons Tony Chachere's Original Creole Seasoning
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  1 tsp Old Bay seasoning blend
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  1 tsp 1 Teaspoon Kosher Salt, Plus More To Taste
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  2 tsp 2 teaspoons freshly cracked black pepper
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  1 tsp Cayenne Pepper, Ground
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  0.3 cup Chives, Fresh
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  Bread, Crusty, White

Instructions

1. 1Melt the salted butter in a large pot over medium heat for 2–3 minutes until foaming subsides.
2. 2Add the green onions and cook, stirring occasionally, over medium heat for 3–4 minutes until softened and fragrant.
3. 3Sprinkle the flour over the green onions and stir constantly for 2–3 minutes over medium heat until fully incorporated and the mixture turns pale golden.
4. 4Add the crawfish, shrimp, and crab to the pot and stir for 2–3 minutes over medium-high heat until the shrimp and crab turn opaque throughout.
5. 5Pour in the heavy whipping cream and half and half cream, then add the creamed corn, Tony Chachere's seasoning, Old Bay seasoning, kosher salt, and cayenne pepper—stir well to combine.
6. 6Increase heat to medium-high and bring the bisque to a gentle simmer for 2–3 minutes until small bubbles break the surface, then reduce heat to medium-low and simmer, stirring every 3–4 minutes, for 35–45 minutes until the bisque thickens noticeably and flavors have melded.
7. 7Taste and adjust seasoning with additional salt and black pepper as needed.
8. 8Divide the bisque evenly into 12 airtight containers while hot, leaving ½ inch of headspace, then cool to room temperature before sealing and refrigerating.