CORN BISQUE WITH CRAB

2 CUPS CHOPPED CELERY               
2 CUPS CHOPPED ONION                
1/4 CUP CHOPPED CARROTS             
BUTTER                              
SALT & PEPPER                       
PINCH OF THYME                      
4 CUPS CHICKEN BROTH
2 MED. CANS CREAMED CORN
2 CUPS HEAVY CREAM
PARSLEY
DASH OR 2 OF TABASCO
1 LB. LUMP CRAB MEAT

COOK VERY FINELY CHOPPED VEGGIES IN CHICKEN BROTH AND LET COOL.

ADD CORN AND CREAM TO THE POT AND BRING TO A SIMMER.  ADD SALT
AND PEPPER AND OTHER SEASONINGS.  SIMMER UNTIL HEATED WELL;  TAKE
OFF THE HEAT.

WHEN READY TO SERVE ADD THE CRABMEAT.  SPRINKLE WITH FRESH CHOPPED
PARSLEY AND DOT WITH BUTTER.   SERVES 8

*** ANOTHER OPTION IS TO PUREE THE VEGGIES AND BROTH AND STRAIN 
BACK IN THE POT AND THEN DO THE SAME THING WITH THE CREAMED CORN.  
MAKES A SMOOTH SOUP.