Name: Skinny Corn & Crab Bisque
Yield: 8
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!)

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

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

Instructions

** 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.
Finely chop onion and celery.
Saute the onion and celery in olive oil in a large pot for around 5 minutes or until transparent.
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).
Add in the rest of the chicken broth once the flour is a smooth consistency.
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.
Bring to a boil and then lower heat to medium-high and simmer for 30 minutes, stirring occasionally.
Add the corn and the crab meat to the pot.
Lower heat to low-medium and add in the milk.
Cook another 20 minutes on low-medium heat.
Let sit for 5 minutes once you turn the heat off. Serve and enjoy!