Crabmeat and Mushroom Bisque

When asked why this was a bisque and not a chowder, I could find no answer. The internet told me that chowders conventionally contain potatoes. This bowl of pure deliciousness does not, but I'm sure they could be added. Feel free to copy and paste this recipe into an email, add potatoes, and tell me how it worked for you.

The recipe originally came from an ancient McCall's recipe can, but I have added seafood and I sometimes drop the mushrooms if I'm not in the mood. Mom would kill me if she knew that.

Serves 4.

6 tbsp butter or margarine
4 tbsp finely chopped green onion
4 tbsp finely chopped green pepper
1 scallion, chopped
2 tbsp chopped parsley
1 c thinly sliced mushrooms
2 tbsp flour
1 1/2 c milk
1 tsp salt
1/8 tsp pepper
1/4 tsp ground mace
dash Tabasco
1 c half milk, half cream
1 1/2 c cooked crabmeat (or 12 oz frozen)
3 tbsp sherry
200g prawns, sliced in half (optional)
200g bay (small) scallops (optional)

In skillet, heat 4 tbsp butter. Add onion, green pepper, scallion, parsley and mushrooms; sauté until soft but not brown. Set aside. In large saucepan, heat 2 tbsp butter; remove from heat. Stir in flour. Gradually add milk; cook, stirring constantly, until thickened and smooth. Stir in salt, pepper, mace and Tabasco. Add sautéed vegetables and half-and-half. Bring to boil, stirring. Reduce heat; add crabmeat; simmer, uncovered for 5 min.

Just before serving, stir in sherry, scallops, and prawns -- once the prawns have curled from heat, the bisque is ready.