Skinny Corn & Crab Bisque

This delicious corn and crab bisque recipe is a low calorie version of a traditional corn & crab bisque! It is perfect for a cold winter day! Here in Louisiana it is perfect year round! Try it out and I’m sure you’ll love it too.

Being from Louisiana means cooking delicious food which is also typically unhealthy food most of the time. I grew up learning how to cook AMAZING food from my family, which typically is made with lots of high calorie ingredients. Heavy whipping cream. Lots of butter. I’ve been working on making a few of my favorite dishes “skinnier” or rather “low-calorie.” 

Instead of using heavy cream, you will be using 1% milk which is why you have to add it last and not on a high boil. Boiling a low-fat milk could make the milk curdle. NOTE – This doesn’t change anything but the appearance of this dish.

This recipe is spicy, which is typical of any Louisiana meals. So if spicy isn’t your suite, cut back on the old bay seasoning and ESPECIALLY the crab boil. 

Try this recipe and I’m sure you’ll love it! 

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Skinny Corn & Crab Bisque

This delicious recipe is a low calorie version of a traditional corn & crab bisque! It is perfect for a cold winter day!

Servings

Ingredients

• 2 stalks celery
• 1 each yellow onion
• 12 individual corn on the corb Could substitute with 4 cups canned/frozen corn
• 1/2 cup flour
• 2-3 tbsp olive oil
• 2 each 32 oz containers of chicken broth
• 1/2 tbsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp basil
• 1 tsp parsley
• 2 each bay leaves
• 1 tsp old bay seasoning
• 1 cap liquid crab boil
• 2 cups lumped crab meat
• 6 tbsp Stevia
• 4 cups 1% milk
• salt to taste Crab boil is salty by itself - you don't need to add a lot of salt to this dish!

Servings Ingredients 2 stalks celery 1 each yellow onion 12 individual corn on the corb Could substitute with 4 cups canned/frozen corn 1/2 cup flour 2-3 tbsp olive oil 2 each 32 oz containers of chicken broth 1/2 tbsp garlic powder 1/2 tsp paprika 1/2 tsp basil 1 tsp parsley 2 each bay leaves 1 tsp old bay seasoning 1 cap liquid crab boil 2 cups lumped crab meat 6 tbsp Stevia 4 cups 1% milk salt to taste Crab boil is salty by itself - you don't need to add a lot of salt to this dish!

Instructions

1. ** If using corn on the cob, in a separate pot from the bisque bring water to a boil. Once boiling, add in the corn on the cob. Cook for around 10-15 minutes or until corn is thoroughly cooked. Use a knife to get the corn kernels off the cob. ***If using canned corn, drain the liquid and measure out 4 cups. ****If using frozen corn, cook prior to using and measure out 4 cups.
2. Finely chop onion and celery.
3. Saute the onion and celery in olive oil in a large pot for around 5 minutes or until transparent.
4. Add in the flour. You'll want to add in some of the chicken broth (around 1/2 cup to the pot because there will be too much flour to oil).
5. Add in the rest of the chicken broth once the flour is a smooth consistency.
6. Add in the seasonings, Stevia, and crab boil. *Note: Using the full cap full of crab boil will make this spicy, start with a half a cap and adjust if you find it not super spicy.
7. Bring to a boil and then lower heat to medium-high and simmer for 30 minutes, stirring occasionally.
8. Add the corn and the crab meat to the pot.
9. Lower heat to low-medium and add in the milk.
10. Cook another 20 minutes on low-medium heat.
11. Let sit for 5 minutes once you turn the heat off. Serve and enjoy!

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