Photo of Crab and corn bisque by WW

Crab and corn bisque

Total Time
50 min
20 min
30 min
Bisque soups can be a caloric nightmare! Not ours, though - it's made creamy with a small amount of creamed corn.


Salted butter

1 Tbsp

Uncooked celery

½ cup(s), chopped

Uncooked onion(s)

½ cup(s), chopped

Canned cream style white corn

14¾ oz

Fat free chicken broth

1½ cup(s)

Sherry cooking wine

1 Tbsp

Dijon mustard

½ Tbsp

Worcestershire sauce

½ tsp

Bay leaf

2 leaf/leaves

Celery seed

½ tsp

Lump crabmeat

6 oz

2% reduced fat milk

2 Tbsp

All-purpose flour

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Melt butter in a large saucepan. Add celery and onion and cook until tender, about 5 minutes.
  2. Add corn, broth, sherry, mustard, Worcestershire sauce, bay leaves and celery seed; bring to a boil, reduce heat and simmer 15 minutes. Stir in crabmeat.
  3. Combine milk with flour and whisk into soup; cook until thick and creamy, about 5 minutes. Season to taste with salt and pepper. Remove bay leaves and serve. Yields about 1 cup per serving.