New Orleans (Nawlins) Style Crab Bisque

• 6 pieces bacon
• 3 tablespoons vegetable oil
• 1/2 green bell pepper
• 1 large tomatoes
• 1/2 medium yellow onion
• 2 celery ribs
• 2 carrots
• 1 1/2 quarts heavy whipping cream
• 16 ounces lump crabmeat
• 16 ounces frozen white corn
• 3 tablespoons cornstarch
• 1 tablespoon of zatarains crab boil

1. Cook bacon is a large frying pan with a little oil on low to get the grease out of the bacon.
2. Chop pepper, tomato, onion, celery and carrots, then add to the bacon in the frying pan. Let simmer for about 15-20 minutes on medium low heat.
3. Preheat oven to 325 degrees.
4. In a large glass bowl add cream (you can add more or less if you like your bisque thicker or thinner then the recipe calls for), add crab meat, and corn(still frozen).
5. Put a strainer over top of a small bowl. Take your frying pan with the vegetables and bacon and strain the grease from them into the bowl. Add 3 heaping tablespoons of corn starch to the grease and stir. After blended well add 1 tablespoon of zatarains crab boil to the grease/cornstarch mixture. (you can add more crab boil if you like yours spicier). Stir the crab boil into the mixture.
6. Add grease/cornstarch/crab boil mixture to the bowl with the crab, cream, and corn. Stir well.
7. Cover the bowl with foil and bake on 325 degrees for 45 minutes. Stir the mixture every 15 minutes, and remove the foil during the last 10 minutes of cooking.
8. Optional garnish: sprinkle with pepper and add a little parsley.

bacon, vegetable oil, green bell pepper, tomatoes, yellow onion, celery, carrots, heavy whipping cream, lump crabmeat, corn, cornstarch, crab boil

Taken from www.food.com/recipe/new-orleans-nawlins-style-crab-bisque-281478 (may not work)