Crab and Corn Bisque

4 oz. butter

2 med. onions, chopped

2 cup flour

1 lb. white crab meat

1 can whole kernel corn

1 can cream style corn

1/4 gal. milk

2 cup water

1 qt. cream

1 1/2 tbsp. chicken base

1/2 tbsp. white pepper

2 cans milk

2 tbsp. accent

cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)

1/8 cup parsley flakes

1/8 cup green onions, chopped green tops

Method: Saute onions in butter, add flour and mix well, letting simmer for 5 minutes. Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes. Add cornstarch roux and simmer for 10 minutes. Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.