Crab and corn bisque
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • 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.
Ingredients
Salted butter
1 Tbsp
Celery
½ cup(s), chopped, chopped
Onion
½ cup(s), chopped, 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 seeds
½ tsp
Uncooked lump crabmeat
6 oz
2% reduced fat milk
2 Tbsp
All-purpose flour
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Instructions
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.
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