1/2 c. chopped onion
2 c. water or chicken stock
1/4 tsp. thyme
2 tbsp. chopped fresh parsley
1 c. fresh corn kernels
1 tbsp. roux
4 oz. crabmeat
Pepper to taste

In a saucepan cook the onion over medium heat about 2 minutes. Add corn and continue cooking for 2 minutes. Whisk a few tablespoons of water or stock into the roux, then stir into the pan. Add remaining ingredients except the crabmeat and parsley and bring to a simmer for about 15 minutes. Just before serving, fold in crabmeat and heat only long enough to be sure that it is piping hot. Stir in parsley and serve. It is important to use fresh corn in this recipe to get a full-flavored bisque.