Corn and Crab Bisque

Ingredients:
1/4 cup butter
3/4 cup onion, chopped
42 oz chicken broth
3 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
salt and pepper
4 ears corn, kernels removed
1/2 cup half and half
3 T flour
1/2 cup milk
16 oz crabmeat

Directions:
Heat butter in a large pot over medium heat. Stir in onion and cook until translucent. Pour in chicken broth and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, salt, and pepper. Stir corn into boiling broth and simmer for 10 minutes. Reduce heat to medium low.
Remove 1 cup of soup and place in food processor with half and half and puree for 40 seconds. Set aside.
In a small bowl, stir together flow and milk. Slowly stir into simmering soup. Simmer for 2 minutes, stirring constantly. Stir in pureed mixture.
Reduce heat to low and stir in crab meat. Cook until warmed through.
Serve and enjoy!