Corn and Crab Meat Bisque
Prepared by: Tony Chachere

INGREDIENTS:

4 tablespoons butter
1 pound lump crab meat
3 tablespoons all-purpose flour
½ pound shredded Swiss cheese
1 large onion, finely chopped
tablespoon chopped parsley
1 (15 oz.) can cream style corn
1 tablespoon chopped green onion
1 (10 ¾ oz.) can cream of potato
1 tablespoon dry sherry
soup Tony’s Creole Seasoning
1 quart Half and Half
½ teaspoon mace
2 tablespoons minced garlic

In a 3 quart pot, melt butter and add flour to make a blond roux. Sauté onions until tender; add corn, soup, Half and Half, mace and crab meat. Bring to a boil, and then reduce heat. Add cheese, parsley, green onions, and sherry. Season with Tony’s Creole Seasoning. Remove from heat and serve. Yields 12 servings.