Any tips on this seafood chowder/bisque I'm putting together?

I went to this expensive arse seafood boil place the other day and thought I might try to repurpose some of the leftovers into a soup

I'm sort of copying most of it from this recipe I found on the Rouse's website

LINK /

quote:

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DIRECTIONS

Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender.

Whisk in the flour to make a white roux. Do not brown.

Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes.

Add heavy cream, green onion and parsley.

Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat.

Season with salt and pepper to taste

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quote:

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INGREDIENTS

3 cups whole fresh corn, removed from cobs (save cobs and add them to seafood stock)

1 pound jumbo lump crabmeat

1 cup butter

1 cup white onion, diced

1 cup celery, diced

½ cup red bell pepper, diced

¼ cup garlic, minced

1 cup flour

2½ quarts seafood stock (simmered in a pot with the corn cobs, scraps of onion, celery, green onion and parsley for 30 minutes)

1 pint heavy whipping cream

½ cup green onion, thinly sliced

½ cup parsley, chopped

Salt and white pepper, to taste

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My stock is a bit different...added a lobster tail, some shrimp peelings, vegetable scraps, clam shells and then went half and half with store bought seafood stock and chicken stock...added a little water and let simmer over night and then strained.

As far as the veggies go I didn't use celery but I'm adding shallots and carrots.

I was thinking about seasoning lightly with some blackened redfish magic and salt to taste.

Seafood - also adding my leftover shrimp and am going to poach some lobster (it's going to have a lot more seafood than the recipe calls for.

I was thinking about adding some cooking sherry to give it another dimension. I've thought about adding a good melting cheese as well but I don't want to add too much to the mix.

Any ideas before I screw up this 90 dollar pot of soup I'm about to throw together?