Shrimp and Crab Bisque

Make this.  Make this right now.  It's so decadent and SO rich and creamy!  It feels and tastes like it's from a restaurant.  It's fancy enough to make for company but easy enough you can also make it on a busy weeknight.  

1 1/2 sticks of butter

1 onion, chopped

1 tsp. garlic powder

1 tablespoon dried parsley

2 tablespoons flour

2 cans cream of potato soup

2 cans cream style corn

1 lb. shrimp, raw, deveined, tail off (I like large shrimp)

1 lb. crab meat (shhhhh you can use imitation...I won't tell)

1 quart half & half

salt and pepper

tabasco sauce, optional

In a large pot, melt the butter on LOW heat and add the chopped onion.  Sauté until the onion is soft, 4-5 minutes.  Add the garlic powder, parsley, and flour and cook for 2 minutes stirring constantly.  

Add the cans of soup and cans of creamed corn and heat until it starts to bubble. Add the seafood and cook until the shrimp turns pink. 

Add the half & half and heat until it's hot but not boiling.  Add salt and pepper to taste.

Serve with tabasco sauce or eat it just how it is.  It's perfect either way.