Weight Watchers 3 pt Crab and Corn Bisque
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
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.