New Orlean's Corn and Crab Bisque (or Shrimp)

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 1  cup butter
• 1 (11 ounce) can  creamed corn
• 3  cups  cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
• 1  lb lump crabmeat
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1⁄2 cup  chopped red bell pepper
• 1⁄4 cup  diced garlic
• 1⁄2 teaspoon  seafood seasoning (I use blackened Redfish Seas.)
• 1⁄8 teaspoon  crab boil
• 1  cup flour
• 1 1⁄2 quarts  corn  stock
• 1 1⁄2 quarts  shrimp stock
• 1  lb  boiled shrimp, peeled (optional)
• 1  pint heavy whipping cream
• 1⁄2 cup  sliced green onion top
• 1⁄2 cup parsley
•  salt
•  white pepper

Directions

1. Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
2. Add flour and whisk until white roux is achieved- DO NOT BROWN.
3. Add stocks, seafood seasoning and crabboil stirring while adding.
4. Bring to a low boil, then simmer and cook for 30 minutes.
5. Add heavy cream, green onions and parsley and cook for 5 minutes.
6. Add crabmeat and shrimp.
7. Season to taste, simmer for 3-5 more minutes.
8. You may add cornstarch dissolved in little water if you prefer this thicker.