Corn and Crab Bisque 1

1 lb of lump crab meet (preferable) or any crab meat
1 pint of half & half Cream
1 can of whole corn
1 can chicken broth
1/4 cup of flour
1/4 cup of butter
1 whole green onion, chopped
1/2 bell pepper, chopped
Parsley to taste

Make a light roux with flour and butter, add onions, bell peppers, and a bit garlic (optional). Add chicken broth and cream, a little at a time so the cream will not curdle. Add the corn and crab meat, then sprinkle with onion and parsley. Season to taste with salt, black pepper. Season well.

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Cajun Country -- New Iberia, Louisiana