Crabmeat And Corn Bisque - cooking recipe

Ingredients

2 lb. lump crabmeat, washed and cleaned
2 sticks butter
4 c. chicken stock, hot
3 c. whipping cream
2 Tbsp. parsley, chopped
3 cans whole corn, drained
4 c. whole milk
12 Tbsp. flour
1/2 c. onions, chopped
1/4 c. sherry
2 bunches green onion tops
salt and cayenne pepper to taste

Preparation

In saucepan, melt 1 stick butter.
Add flour and cook several minutes, stirring constantly.
Add hot chicken broth gradually and then add milk, cream and sherry.
In skillet, melt the other stick of butter.
Saute in the onions, green onions and parsley until soft.
Add to milk mixture, then add corn, crabmeat and season to taste.
Heat but do not bring to a boil.