Corn and Crab Bisque

• 6 tablespoons butter
• 1 cup chopped onion
• 1 cup finely chopped celery
• 12 cup flour
• 4 cups chicken broth
• 1 cup diced red potatoes (skin on)
• 2 cups frozen corn
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 (16 ounce) package imitation crabmeat
• 12 lb crawfish tail (cooked and cleaned) (optional)
• 1 cup milk
• 1 cup heavy cream
• 4 tablespoons fresh parsley

1. Melt butter in large saucepan and saute onions and celery until soft.
2. Stir in flour and cook 2 minutes.
3. Gradually add chicken broth and whisk until smooth.
4. Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.
5. Simmer until potatoes are done.
6. Stir in crab, milk, and heavy cream (crawdads too).
7. Heat until hot.
8. DO NOT BOIL!
9. (The bisque will curdle if you do).
10. Sprinkle with chopped parsley and serve.

butter, onion, celery, flour, chicken broth, red potatoes, frozen corn, thyme, salt, salt, fresh ground pepper, imitation crabmeat, crawfish, milk, heavy cream, fresh parsley

Taken from www.food.com/recipe/corn-and-crab-bisque-105465 (may not work)