Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables and potatoes. The tangy, chunky relish provides a textural and flavor contrast to the smoky, rich-tasting bisque. Serve with crusty whole-grain rolls and some extra wedges of lime for squeezing. Source: EatingWell Magazine, Soup Cookbook

Jim Romanoff
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Ingredients

Relish
Bisque

Directions

Instructions Checklist
  • To prepare relish: Combine avocado, corn, tomato, lime juice, salt and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

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  • To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

  • Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Tips

Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It's available in some large supermarkets with other spices.

Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crabs from both the U.S. and Canada are considered good choices for the environment.

Nutrition Facts

219 calories; 7.2 g total fat; 1.4 g saturated fat; 35 mg cholesterol; 469 mg sodium. 750 mg potassium; 21.1 g carbohydrates; 3.9 g fiber; 8 g sugar; 14.9 g protein; 544 IU vitamin a iu; 47 mg vitamin c; 73 mcg folate; 119 mg calcium; 1 mg iron; 67 mg magnesium;

Reviews (11)

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11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/19/2016
Great with some modifications To make it more flavorful I doubled the salt and added pepper as well. Also used green hatch chilis with the bell pepper onions and corn. I replaced the potato with white beans worked out well. I will definitely make this again. Pros: The sherry gave the soup a nice depth Cons: Bland needed help Read More
Rating: 3 stars
01/03/2014
Overall the soup was fine. It didn't get enough flavor even by adding more spices. In the end we tried to add some spice to make it a bit hotter and add a kick to the soup.. The bisque was also way too thick i would probably add more broth or leave the potatoes out to make it lighter and not as creamy. Pros: Simple Cons: Too Thick Read More
Rating: 4 stars
12/27/2012
Too hot or too bland Followed the suggestion of one of the reviewers and used hot paprika instead of sweet for additional flavor. Wowee did it add spice! Way too much spice! Fortunately I tasted the broth before adding the crab. Started over using sweet paprika -- totally bland. DH ended up playing with it (something he's quite good at). He added a couple of different spices and a splash of lemon juice. (He wasn't away of the relish at all let alone that it contained lime.) Once he was finished it was just alright. But the relish is a keeper. If nothing else it'll be wonderful on Bibb lettuce as an appetizer. Pros: Great relish Cons: Awful soup Read More
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Rating: 4 stars
04/07/2012
Pleasantly Surprised! It wasn't what I was expecting but I adore this soup! It's delicious and healthy low calories and filling. I just started a healthy meal plan this was my first dinner and it was fantastic. I hope the rest of my meals are this great! Read More
Rating: 1 stars
01/30/2012
Disappointing Disappointing. It might be the unsalted chicken broth that made this tasteless. Maybe some old bay or seasoned salt can save it. Adding more pepper paprika and even some tobasco didn't really help. Read More
Rating: 1 stars
01/16/2012
Very bland and disappointing I found this recipe a few months ago and had been waiting to try it out. We were so disappointed. Even after adding extra paprika white pepper and some salt the bisque was extremely bland. As other reviewers stated the relish adds the flavor but it isn't enough to save this dish. I'm disappointed that I wasted perfectly good crab on soup we threw out because no one in my family will even eat it. Usually Eating Well has amazing recipes but this one was a huge bust. I really don't understand the good reviews. I will say though the relish is amazing when used in a different way. It's great paired with celery or even served on romaine lettuce leaves as an appetizer or snack. Read More
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Rating: 5 stars
12/24/2011
This really is a great recipe. What others have said is absolutely correct. The bisque has a nice mild flavor (I added twice the hot paprika for some heat). The relish is the star here. I made a triple batch of it and will be pairing it with chicken breast and fish the rest of the week! Read More
Rating: 5 stars
10/30/2011
This tasted so rich and decadent...totally worth springing for the crab meat. The relish really makes this so don't skip on this....since DH and I can not eat 8 servings...I took 1/2 of the puree before I added the milk and crab and froze it ( and it did fine) then I reheated it and added the cup of milk and 6 ounces of the crab....even Dh who is not a big fan of Crab loved this soup Read More
Rating: 5 stars
10/30/2011
Delicious. Period. The relish adds a whole new level of texture and every spoonful was a surprise of flavors. My girlfriend made this for me as a substitute for my usual high fat creamy Friday indulgence at the golf course. It's wonderful hot or cold... I highly recommend pairing this with the Basil Corn Cakes. Read More
Rating: 5 stars
10/30/2011
really good and also the relish is simple yet amazing. The relish also adds a lot of flavor just spoon it on top in the center and take a little with each spoonful - don't mix it all together with the rest of the bisque. The boyfriend thinks adding a little white pepper at the end to taste is good. Also ensure to use dry sherry as opposed to cooking sherry. Read More
Rating: 5 stars
10/29/2011
This recipe is very simple and elegant. The flavors are really mellow in the bisque and very bold in the relish. The cold and the hot textures are complimentary. This made quite a lot of bisque and is more filling than you might think. Would be perfect with a salad for dinner. Pros: Cons: Read More