Kickin' Crab Bisque

Kickin' Crab Bisque

3 tablespoons Olive Oil 

2 pieces Celery, diced

2 Carrots, diced

1 small Yellow Onion, diced

4 cloves garlic, minced
3 cups Milk (or half and half if you don't mind the calories!)
8 oz. chicken (or seafood) stock

2 cups Crab meat, shredded (I  like Snow Crab the best 
but you can use your fave.)

3 cups corn kernels (white corn is sweeter!)
Zest from half a lemon

2 tablespoons Old Bay seasoning
Salt and pepper to taste
1/4 cup dry white wine

2 tablespoons corn starch
   
Saute celery, carrots, garlic and onion in olive oil. Combine all ingredients 
except wine and corn starch in Crock-Pot; stir well. 
 Cover and cook on Low setting for 3 to 5 hours. 
Just before serving mix the wine and cornstarch in a cup, pour into chowder
 to thicken. 

Cook another 20 minutes.

(all of this can be made on the stove in an hour if you are in a hurry! 
Simmer on medium.) 

Makes about 2 quarts.