This soup will blow your mind, in a good way.
Every holiday, my mom whips up a gigantic pot of Crab and Corn Bisque. To put the experience in simple terms, it’s heaven. Well color me surprised when I found out our beloved family recipe is in fact from Weight Watchers and isn’t bad for you. I mean look, I think you all know I don’t care all that much about unhealthy foods… I did have a 12 lbs. jar of Nutella at one point. But this stuff is too good not to eat.
So today I am passing on our secret, cherished family recipe to all of you. May your holidays be warm and surprisingly not fattening!
Ingredients
- 1 tbsp salted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- One 14 3/4 oz canned cream-style white corn
- 1 1/2 cups fat-free chicken broth
- 1 tbsp sherry cooking wine
- 1/2 tbsp dijon mustard
- 1/2 tsp Worcestershire sauce
- 2 bay leaves
- 1/2 tsp celery seed (but really I used about 1 tbsp)
- 6 oz lump crabmeat (I used probably closer to 10 oz given by deep love for crab)
- 2 tbsp milk (recipe calls for 2%, I used skim)
- 1 tbsp flour
- salt and pepper 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.
The only thing I regret is having not tripled the recipe. I may also regret having not prepared a batch of crescent rolls to go along with the soup.
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katieinmidlife reblogged this from vneckandacardigan and added:
Okay…we can do this!
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missydotey reblogged this from vneckandacardigan and added:
Must make this.
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iamtallandawesome said:
dipping crescent rolls in my soup is a must
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