Bisque soups can be a caloric nightmare! Not ours, though - it's made creamy with a small amount of creamed corn.
- 1 Tbsp salted butter
- 1/2 cup(s) uncooked celery, chopped
- 1/2 cup(s) uncooked onion(s), chopped
- 14 3/4 oz canned cream style white corn
- 1 1/2 cup(s) fat free chicken broth
- 1 Tbsp sherry cooking wine
- 1/2 Tbsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 2 leaf/leaves bay leaf
- 1/2 tsp celery seed
- 6 oz lump crabmeat
- 2 Tbsp 2% reduced fat milk
- 1 Tbsp all-purpose flour
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, 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.