Shrimp, Crab and Corn Bisque

Chef53Kathy's Note:

This recipe was given to me by a friend and it is the creamiest, most wonderful combination of deliciousness!!! Evertime I make it it gets rave reviews. It is not for the fat conscious...........Oh heck...try it at least once, you'll love it!!!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 8.0 cups

• ½ cup butter
• 1 onion , diced small
• 1 teaspoon garlic , chopped
• 15 ounces cream-style corn
• 15 ounces whole kernel corn , drained
• 1 cup milk
• 12 ounces evaporated milk
• 2 pints heavy whipping cream
• 3 tablespoons water
• 1 tablespoon flour
• 1 tablespoon cornstarch
• ½ cup green onion top , chopped
• 3 tablespoons fresh parsley , chopped
• 1 lb lump crabmeat
• 1 lb medium shrimp
• 3 teaspoons tony chachere's creole seasoning

Directions:

1. Melt the butter and saute the onion and garlic until soft. Add the milk products and seasoning and cook until hot. Mix the flour, cornstarch and water to a smooth mixture and add to the pot stirring well. Add the corn and shrimp and cook for about 5 minutes. Add the crab and simmer for another 5 minutes. Stir in the green onion tops and parsley, being careful to not break up the crabmeat lumps.
2. Serve with a green salad and lots of crusty bread and butter!