CRAB AND CORN BISQUE

Steps:

• Cut the kernels from the ears of corn and set aside, discard the cobs (you could use frozen but I wouldn't use canned, defrost the frozen corn before adding to the soup Melt the butter in a heavy sauce pan and blend in the flour, cook for about 3 minutes whisking constantly (you are making a light roux) Add the chopped green onions and cook while stirring until the onions soften, 2 minutes or so. Whisk in the hot stock and bring to a boil. Add the half and half and the corn. Add the salt and pepper. Bring to a rolling boil and turn down to a simmer for about 20 minutes or until reduced to about a quart and a half Fold in crab meat season to taste and serve. For a thicker soup I make this hours ahead and allow it to simmer on very low heat for a few hours, stirring occasionally to allow it to thicken You can use shrimp instead of the crab or even clams or oysters. I have used all with good results.