Corn and Crab Bisque Recipe • Rouses Supermarkets

Ingredients

• 3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock)
• 1 pound jumbo lump crabmeat
• 1 cup butter
• 1 cup white onion, diced
• 1 cup celery, diced
• ½ cup red bell pepper, diced
• ¼ cup garlic, minced
• 1 cup flour
• 2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes)
• 1 pint heavy whipping cream
• ½ cup green onion, thinly sliced
• ½ cup parsley, chopped
• Salt and white pepper, to taste