Hub City Diner Corn and Crab Bisque

• 2 12 cups butter
• 12 cup all-purpose flour
• 4 ears corn, shucked (sub frozen if you cannot find fresh)
• 1 small onion, peeled and chopped
• 14 red bell pepper, seeded and chopped
• 14 green bell pepper, seeded and chopped
• 1 celery rib, chopped
• 1 tablespoon garlic, peeled and minced
• 2 cups shrimp stock or 2 cups clam juice
• 12 cup dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
• 1 12 teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme)
• 3 12 cups heavy cream
• 1 tablespoon seasoning salt (to taste)
• 1 teaspoon Tabasco sauce (or other Louisiana style hot sauce)
• 1 lb lump crabmeat, freshly cooked
• 16 crab claws, jumbo sized (optional)
• 3 tablespoons fresh parsley, minced
• 3 tablespoons green onions or 3 tablespoons scallions, chopped

1. For the roux: Melt 2 cups butter in a saucepan; add flour and cook over low heat, stirring constantly for 4 to 6 minutes.
2. Cook corn in boiling, salted water to cover; until tender.
3. Remove corn and reserve half the corn stock; cut kernels from the cob.
4. Melt remaining butter in large saucepan.
5. Add onions, peppers, celery and garlic; saute for a minute.
6. Add shrimp stock or clam juice, wine and thyme; bring to the boil.
7. Add roux and whisk in until thickened.
8. Add cream and reduce temperature to simmer.
9. Add the reserved corn stock (about 2 cups), Tabasco and seasoning salt; continue cooking for about 5 minutes.
10. Add remaining ingredients and simmer until completely heated through.

butter, flour, corn, onion, red bell pepper, green bell pepper, celery, garlic, shrimp, white wine, fresh thyme, heavy cream, salt, tabasco sauce, lump crabmeat, crab claws, fresh parsley, green onions

Taken from www.food.com/recipe/hub-city-diner-corn-and-crab-bisque-394008 (may not work)