Corn and Crab Chowder

This is a recipe that is served
in many famous restaurants.
A rich and creamy crab and corn soup.
This freezes well with good results.

Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels
2 tsp. salt or to taste
1 tsp. coarsely ground black pepper
1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions
3-4 additional green onions for garnish

Directions:
Gently pick through the crabmeat to
remove any bits of shell or cartilage,
being careful not to break up lumps
of crabmeat; set aside.
Melt butter in a Dutch oven over medium heat.
Add chopped onion and saute until translucent.
Whisk in flour, then add corn kernels.
Continue to cook over medium heat
for 5 minutes, stirring frequently.
Add salt and pepper, then stir in
heavy cream and lower heat.
Cover and cook over low heat for 20 minutes,
stirring occasionally -- do not let boil.
Stir in sliced green onions,
then very gently fold in crabmeat,
being careful not to break up lumps.
Return bisque to a simmer over low heat,
cover and cook for an additional
10 minutes; stir once.
Additional seasoning may be added,
if desired, before serving.
Garnish with additional
sliced green onions and serve.
Makes 6 to 8 servings as an entree.