Corn & Crab Meat Bisque (as printed)

• 4 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 finely chopped large onion
• 1 (15 oz) can cream-style corn
• 1 (10 3/4 oz) can cream of potato soup
• 1 quart Half and Half
• 1/2 tsp mace
• 1 lb lump crab meat
• 1/2 lb shredded Swiss cheese
• 1 Tbsp chopped parsley
• 1 Tbsp chopped green onions
• 1 Tbsp dry sherry
• Add Tony Chachere’s Original Seasoning to taste

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, then reduce heat. 
Add cheese, parsley, green onions and sherry. 
Season with Tony Chachere’s Original Seasoning. 
Remove from heat.  Yields 12 servings.

From Tony Chachere’s The Basics of Creole Cooking