New Orlean'S Corn And Crab Bisque (Or Shrimp) - cooking recipe

Ingredients

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Preparation

Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
Add flour and whisk until white roux is achieved- DO NOT BROWN.
Add stocks, seafood seasoning and crabboil stirring while adding.
Bring to a low boil, then simmer and cook for 30 minutes.
Add heavy cream, green onions and parsley and cook for 5 minutes.
Add crabmeat and shrimp.
Season to taste, simmer for 3-5 more minutes.
You may add cornstarch dissolved in little water if you prefer this thicker.