Purple Parrot Corn and Crab Bisque — Robert St. John

Ingredients

• 1/2 teaspoon Clarified Butter
• 1/3 cup Yellow onion, medium dice
• 1/4 cup Green bell peppers, medium dice
• 1/4 cup Celery, medium dice
• 1 teaspoon Garlic, minced
• 1 1/2 teaspoons basil, dried
• 1 teaspoon White pepper
• 1/4 teaspoon Cayenne pepper
• 1/2 teaspoon thyme
• 1 1/2 quarts Chicken Stock
• 1/4 cup white wine
• 1 tablespoon brandy
• 2 teaspoons Worcestershire
• 2 teaspoons Hot Sauce
• 3 cups fresh corn kernels, scraped with pulp (or 2 cans whole kernel corn, drained)
• 1/2 cup margarine
• 1/2 cup flour
• 3 cups heavy cream
• 1 cup Half-n-Half
• 1 tablespoon Creole Seasoning
• 2 pounds jumbo lump crabmeat, picked from shell