Shrimp, Crab and Corn Bisque

Ingredients

• 1/2 cup butter
• 1 onion, diced small
• 1 teaspoon garlic, chopped
• 15 ounces cream-style corn
• 15 ounces whole kernel corn, drained
• 1 cup milk
• 12 ounces evaporated milk
• 2 pints heavy whipping cream
• 3 tablespoons water
• 1 tablespoon flour
• 1 tablespoon cornstarch
• 1/2 cup green onion top, chopped
• 3 tablespoons fresh parsley, chopped
• 1 lb lump crabmeat
• 1 lb medium shrimp
• 3 teaspoons tony chachere's creole seasoning

Directions

1. 1

   Melt the butter and saute the onion and garlic until soft. Add the milk products and seasoning and cook until hot. Mix the flour, cornstarch and water to a smooth mixture and add to the pot stirring well. Add the corn and shrimp and cook for about 5 minutes. Add the crab and simmer for another 5 minutes. Stir in the green onion tops and parsley, being careful to not break up the crabmeat lumps.

2. 2

   Serve with a green salad and lots of crusty bread and butter!