Crab & Corn Bisque

By nichc

Weight Watchers Recipe - 3 pts a serving, makes 4 servings.

Ingredients

• 1 tablespoon butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 14 3/4 oz canned cream-style white corn
• 1 1/2 cup fat free chicken broth
• 1 tablespoon sherry cooking wine
• 1/2 tablespoon dijion mustard
• 1/2 teaspoon worcestershire sauce
• 2 pieces bay leaf
• 1/2 teaspoon celery seed
• 6 oz lump crabmeat
• 2 tablespoon reduced fat milk
• 1 tablespoon all-purpose flour
• s&p to taste

Preparation

Step 1

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

Add corn, broth, sherry, mustard, worcestershire sauce, bay leaves & celery seed; bring to boil, reduce heat & simmer 15 mins. Stir in crabmeat.

Combine milk & flour and whisk into soup; cook until thick & creamy, about 5 mins. Season to taste with s&p. Remove bay leaves & serve.

1 cup per serving.