1/2 Photos of Healthier Corn and Crab Bisque
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.
My Private Note
Units: US | Metric
- 1 tablespoon butter
- 1 tablespoon olive oil or 1 tablespoon 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
- 1Sweat the onion, celery, and bell pepper in butter and oil until soft.
- 2Add garlic toward the end so it doesn't burn.
- 3Add flour, and cook, stirring constantly, just until it starts to take on a little color.
- 4Add 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.).
- 5Add 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.).
- 6Add crabmeat, and cook until done.
- 7Add corn and half and half, heat through.
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Nutritional Facts for Healthier Corn and Crab Bisque
Serving Size: 1 (411 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 276.5
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 2.5 g
- Cholesterol 43.6 mg
- Sodium 950.9 mg
- Total Carbohydrate 31.3 g
- Dietary Fiber 2.5 g
- Sugars 6.0 g
- Protein 22.0 g
The following items or measurements are not included: