Healthier Corn and Crab Bisque Recipe #195609
One of my most favorite soups ever, but it's usually full of butter, heavy cream, and other not so good for you stuff. So, here's my attempt at making it less sinful.
by EmmyDuckie
30 min | 10 min prep
SERVES 6
- 1 tablespoon butter
- 1 tablespoon olive oil or canola oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery ribs, finely chopped
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 quart chicken stock (fat free is better)
- 1 teaspoon liquid crab boil (see directions.)
- 1 lb crabmeat (imitation is fine, too)
- 1 (16 ounce) bag frozen corn kernels
- 1 cup fat-free half-and-half
- Sweat the onion, celery, and bell pepper in butter and oil until soft.
- Add garlic toward the end so it doesn't burn.
- Add flour, and cook, stirring constantly, just until it starts to take on a little color.
- Add chicken broth and bring to a boil. (At this point, you can puree with a stick blender if you like a smoother consistency. I like it either way. If you plan to puree, use a yellow bell pepper so the color doesn't go off.).
- Add salt, pepper, and crab boil to taste. (I think Zatarain's has the best flavor for this, but be careful, it is potent stuff. If you can't get crab boil in your area, just use a little cayenne pepper.).
- Add crabmeat, and cook until done.
- Add corn and half and half, heat through.
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5 stars