Corn and Crab Bisque

5 tbs spoons butter

8 tbs flour

32 oz half and half

8 oz heavy whipping cream 

1 cup of chicken stock

1/3 cup of finely chopped sweet onion

1 can of whole kernel sweet corn w/o juice

1 lb lump blue crab meat (will not work with imitation crab)

Seasoning to taste

 

Directions:

 

Make a roux with the flour and butter removing all lumps. Add sweet onion and cook until transparent. Add half and half, whipping cream, chicken stock and corn. Bring to a boil slowly and stirring constantly. Reduce heat to med/low and add crab meat and and season to taste. Simmer about 10 minutes. Remove from heat and fold in green onions. 

 

Tip: Make this the day before you plan to serve it so everything has time to mesh. Careful when reheating. Heavy dairy burns easily.