In a heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery and carrot; cook gently until the vegetables are soft and translucent, about 6–8 minutes. Stir occasionally to prevent browning.

add garlic and herbs

Add the minced garlic, thyme leaves and bay leaf and cook for 1 minute more until fragrant.

Liquids and Thickening

make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Do not let it brown.

deglaze and simmer

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes. Gradually whisk in the seafood stock until smooth. Bring to a gentle simmer, reduce heat to maintain a low simmer, cover partially, and simmer for 10 minutes to thicken slightly.

add milk and simmer

Stir in the whole milk and simmer gently for another 8–10 minutes, stirring occasionally so the milk doesn’t scald.

Seafood and Vegetables

add artichokes and corn

Add the chopped marinated artichoke hearts and corn kernels to the pot. Simmer 4–5 minutes to heat through and let flavors combine.

blend for creaminess (optional)

For a smoother bisque, remove about half the soup to a blender (or use an immersion blender) and purée until smooth, then return to the pot. Leave some texture by reserving part unblended.

finish with crab

Gently fold in the lump crab meat and simmer very gently for 2–3 minutes just until the crab is heated through. Avoid vigorous boiling so the crab stays tender.

Seasoning and Garnish

season and enrich

Stir in the heavy cream, lemon juice and (if using) the tablespoon of sherry. Taste and season with kosher salt, freshly ground black pepper and smoked paprika if using. Adjust acidity and seasoning to preference.

serve

Ladle the bisque into warmed bowls. Garnish with chopped parsley and sliced chives. Serve with crusty bread or crostini.