Lump Crab Soup.

Lump Crab Soup Recipe
Recipe by Tom Houle, Naman's Catering

1 quart heavy cream
½ gallon milk
¼ lb. of butter
1 lb. diced red bell pepper
1 lb. diced yellow onion
1 bunch green onion
2 oz. seafood base
3 oz. chicken base
1 lb. lump crabmeat, picked very well
3 teaspoons granulated garlic
2 teaspoons white pepper
1 cup corn starch
1 quart cold water

Heat the heavy cream and milk on low heat in a two gallon sauce pot.
In a separate saucepan, add butter and place on medium heat until melted. Add yellow onion and red peppers to saucepan with butter. Sauté until the onions are clear. Do not brown the onion. Add seafood and chicken base. Then add white pepper and granulated garlic. Stir well and add to hot milk and cream. Mix the corn starch and water and stir well. Brink milk to a slight boil then add cornstarch to the milk. Stir well until thick. Turn off the heat and add crab meat. Stir with a wooden spoon. Add the green onion and serve hot.