CORN AND "SHE CRAB" BISQUE

Steps:

• 1. Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
• 2. Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
• 3. Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
• 4. Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
• 5. This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.