WEIGHT WATCHERS 3 PT CRAB AND CORN BISQUE

 

  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 20 minutes

Ingredients

  • 1 Tbsp butter
  • 1/2 cup celery, chopped
  • 1/2 cup onion(s), chopped
  • 14 3/4 oz canned cream-style white corn
  • 1 1/2 cup fat-free chicken broth
  • 1 Tbsp sherry cooking wine
  • 1/2 Tbsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 2 piece bay leaf
  • 1/2 tsp celery seed
  • 6 oz lump crabmeat
  • 2 Tbsp 2% reduced fat milk
  • 1 Tbsp all-purpose flour
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste

Directions

  • Melt butter in a large saucepan. Add celery and onion and cook until tender, about 5 minutes.
  • 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.
  • 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.

Notes

Categories: Bisque/Cream  Main Dish  Soup 

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