Naman's Crab Bisque.

Crab Bisque Recipe
by Alec Naman, Naman's Market

6 quarts whipping cream
2 quarts half & half
1 gal whole milk
1 pouns seafood base
1/2 pound chicken soup base
2 tablespoons white pepper
2 tablespoons granulated garlic
1 pound solid butter
5 pouns fresh chopped onion
5 diced red bell peppers
3 bunches green onions chopped
1 box corn starch
1 gallon cold water
5 pounds lump crab meat

Heat milk, cream, and half&half at medium heat until very hot in a large steam kettle. IN a seperate pot saute onion and red pepper with the butter until about half done. Add chicken and seafood bases along with garlic and pepper and blend well. Add to hot milk and stir. Whisk together the cornstarch and the water, add to milk mixture. Stir occasionally until thick fold in crabmeat. Stir for about 2 minutes, add green onions. Remove from heat, cool properly and refigerate. Do not Freeze.