Crab and Corn Bisque
- Total Time
- 0:50
- Prep
- 0:20
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
Bisque soups can be a caloric nightmare! Not ours, though - it's made creamy with a small amount of creamed corn.
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salted butter1 Tbsp
-
uncooked celery½ cup(s), chopped
-
uncooked onion(s)½ cup(s), chopped
-
canned cream style white corn14 ¾ oz
-
fat free chicken broth1 ½ cup(s)
-
sherry cooking wine1 Tbsp
-
Dijon mustard½ Tbsp
-
Worcestershire sauce½ tsp
-
bay leaf2 leaf/leaves
-
celery seed½ tsp
-
lump crabmeat6 oz
-
2% reduced fat milk2 Tbsp
-
all-purpose flour1 Tbsp
-
table salt⅛ tsp, or to taste
-
black pepper⅛ tsp, or to taste
- Melt butter in a large saucepan. Add celery and onion and cook until tender, about 5 minutes.
- 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.
- 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.