First, take the corn on the cob and a sharp paring knife and slice off all the kernels from each ear. Then, using a tablespoon, scrape each ear to extract the "corn milk" from the hulls in the cobs. When they’ve all been done, combine both the corn milk and the kernels in a large bowl and set it aside.

Next you need to make your corn stock. You do this by dropping the scraped cobs into a large pot filled with either 3 quarts of water or 3 quarts of previously made seafood stock. Then bring the liquid to a rapid boil but immediately reduce it to simmer, cover the pot, and let the stock develop for about 45 minutes to an hour. When the broth has finished steeping, remove the corn cobs and discard them. Then set the stock aside momentarily.

While all this is happening in the stockpot, take a heavy 5 quart Dutch oven (I find that aluminum or porcelain-glazed cast iron works best), melt down the stick of butter,whisk in the quarter cup of flour, and over low heat make a light French roux (under no circumstances should you allow the roux to brown). After the raw taste has been cooked out of the flour (which should take about six minutes or so), drop into the mixture all the seasoning vegetables—the onions, celery, bell pepper, carrots, and garlic—and fold them in thoroughly.

At his point, it’s time to begin building your bisque.

To the roux in the Dutch oven pour in the heavy cream, stir in the corn kernels and corn milk, and begin adding the corn cob or seafood stock (you’ll need to add enough to "liquefy" the roux—not too thick, but not too thin either). Be sure to stir the mixture constantly as the stock is added so that the butter roux transforms to a creamy, smooth, silky consistency. It’s also time to sprinkle in the seasonings and spices—the salt, the peppers, the thyme, the basil, and the dill. Then cover the pot and begin simmering the bisque over a low to medium-low flame, stirring occasionally to ensure that the cream and roux isn’t scorching on the bottom of the pot. Ideally, you want the bisque to cook for about 40 minutes.

Finally, about 10 minutes before you’re ready to eat, gently fold in the parsley and the crabmeat, taking care not to break the lumps apart too much. This is also the time to adjust the thickness of the bisque if it is not to your liking, and the easiest way to do that is to add a can or two of creamed corn. (By the way, creamed corn can also be substituted in place of the heavy cream to reduce the caloric or cholesterol value of the bisque). You should also readjust the seasonings at this time—you may need to add a little more to taste after the addition of the crabmeat.