Corn and Crab Bisque

Ingredients

• 6 tablespoons butter
• 1 cup chopped onion
• 1 cup finely chopped celery
• 1/2 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
• 1/2 lb crawfish tail (cooked and cleaned) (optional)
• 1 cup milk
• 1 cup heavy cream
• 4 tablespoons fresh parsley

Directions

1. 1

   Melt butter in large saucepan and sauté onions and celery until soft.

2. 2

   Stir in flour and cook 2 minutes.

3. 3

   Gradually add chicken broth and whisk until smooth.

4. 4

   Add potatoes, corn, thyme, salt and pepper cover and bring to a boil.

5. 5

   Simmer until potatoes are done.

6. 6

   Stir in crab, milk, and heavy cream (crawdads too).

7. 7

   Heat until hot.

8. 8

   DO NOT BOIL! (The bisque will curdle if you do).

9. 9

   Sprinkle with chopped parsley and serve.