Corn Bisque With Crab

2 cups finely chopped Celery
2 cups finely chopped Onion
1/4 cup finely chopped Carrots
4 cups Chicken Broth
2 cans Creamed Corn
Parsley
Butter
2 cups Heavy Cream
Salt & Blk. Pepper
Dash or 2 of Tabasco
Pinch of Thyme
1lb. Lump Crab Meat

1) Cook very finely chopped vegetables in chicken
broth and let cool.  

2) Add Corn and Heavy Cream to the pot and bring 
to a simmer.  Add Salt and Pepper and other seasonings.
Simmer until heated well;  Take off the heat.

3) When ready to serve, add the crabmeat.  Sprinkle with
fresh chopped Parsley and dot with Butter.  Serves 8
 
4) Another option is to puree the veggies and broth and
strain back into the pot.  Then, do the same thing with
the Creamed Corn.  This makes a smooth soup.