New Orlean'S Corn And Crab Bisque (Or Shrimp)

• 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

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.

butter, corn, whole kernel corn, lump crabmeat, onion, celery, red bell pepper, garlic, seafood seasoning, crab boil, flour, corn stock, shrimp, shrimp, cream, parsley, salt, white pepper

Taken from www.food.com/recipe/new-orleans-corn-and-crab-bisque-or-shrimp-56489 (may not work)