re: Corn and crab bisque

It's a very basic recipe which I adapt in whatever way the mood hits me at the time. It's good as is, though. With crabmeat, you don't want to bury that delicate flavor with too many overpowering flavors. Just the corn with it is enough.

There's butter in it to start the bisque, but the amount is minimal when you consider it's distributed throughout the dish. I wouldn't fool with that part if you can avoid it.