Corn & Crab Meat Bisque (as cooked)

• 4 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 finely chopped large onion
• 2 cans (15 oz) cream-style corn
• 1 or 2 cans (10 3/4 oz) cream of potato soup
• 1 quart Half and Half
• 1/2 tsp mace
• 1 lb lump fake crab meat
• 1/2 lb sliced Swiss cheese
• 1 Tbsp chopped green onions
• 1 Tbsp dry sherry
• Add Tony Chachere’s Original Seasoning to taste
• Add ground habanero pepper 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. 
Add 2% low fat milk to desired consistency (2 cups maximum).
Bring to a boil, then reduce heat. 
Add cheese, green onions, and sherry. 
Stir frequently until the cheese is completely melted.
Season with Tony Chachere’s Original Seasoning and ground habanero.
Remove from heat.  Yields 12 servings.

Adapted from Tony Chachere’s The Basics of Creole Cooking