Crab and Corn Bisque

4 oz. butter
2 med. onions, chopped
2 cup flour
1 lb. white crab meat
1 can whole kernel corn
1 can cream style corn
1/4 gal. milk
2 cup water
1 qt. cream
1 1/2 tbsp. chicken base
1/2 tbsp. white pepper
2 cans milk
2 tbsp. accent
cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)
1/8 cup parsley flakes
1/8 cup green onions, chopped green tops

Method: Saute onions in butter, add flour and mix well, letting simmer for 5 minutes. Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes. Add cornstarch roux and simmer for 10 minutes. Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.

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Cajun Country -- New Iberia, Louisiana