The Recipe That Wow'ed 'Em At Thanksgiving: Crawfish Corn Bisque

1 Cup Chopped Onion
1/4 Cup Olive Oil
2 (16 Ounce) Cans Whole Kernel Corn, gently chopped in food processor
1/2 Cup Diced Green Bell Peppers
1 Quart Heavy Cream
3 Teaspoons Salt
1/2 Teaspoon Ground Red Pepper
1/2 Teaspoon Black Pepper
1 Tablespoon Parsley Flakes
2 Pounds Crawfish Meat
2 Tablespoons Cornstarch
1/4 Cup Water

Saute' onion in butter until tender. Add corn and bell pepper, and cook on medium-low heat for 20 minutes. Add heavy cream, salt, and next 3 ingredients; cook for 15 minutes. Stir in crawfish and cook for 5 minutes. Combine cornstarch and water, mixing well. Thicken bisque with cornstarch mixture.