Corn and Crab Bisque

Ingredients:
1/4 cup butter
3/4 cup chopped shallots
42 oz chicken broth
3 cloves garlic
2 bay leaves
1/2 tsp cayenne pepper
salt and pepper
4 earns corn, kernels cut from cob
1/2 cup half and half
3 T flour
1/2 cup milk
16 oz lump crab meat

Directions:
1. Heat butter in a large pot over medium heat. Stir in the shallots 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. Simmer about 10 minutes. Reduce heat to medium low.
2. Remove 1 cup of soup and set aside to cool. Place into a food processor and pour in half and half. Pure for 30 seconds. Set aside.
3. In a small bowl, stir together the flour and milk. Slowly stir into the simmering soup. Stirring constantly, simmer for 1-2 minutes. Then add in the pureed mixture.
4. Reduce heat to low and stir in crab meat. Cook until warmed through.