Tomato Basil Crab Bisque Serves 6

2 cups chicken broth

1 can (14.5oz) fire roasted diced tomatoes

½ cup celery, finely diced

¼ cup thinly sliced green onions (white part only)

6 tbsp butter

2tbsp flour

2 ½ cup half and half

¼ cup white wine

½ tsp salt

¼ tsp black pepper

12oz lump crabmeat

2tbsp chopped fresh basil

Ina medium saucepan, cook the broth, tomatoes, celery and onions over medium high heat until the celery becomes tender.

In a large saucepan, melt the butter over low heat. Stir in the flour using a whisk. Cook for 1 minute stirring constantly Stir in the half and half, stirring constantly. Gradually add the tomato mixture, (1 cup at a time) stirring until blended after each addition.

Add the wine, salt and pepper. Heat the soup to a boiling over medium high heat. Reduce the heat to low and add the crabmeat and basil.

Cover and simmer of 30 minutes; stirring often.

Serve with warm corn bread.