Healthier Corn and Crab Bisque
Indulge in a cozy bowl of Healthier Corn and Crab Bisque, a lighter twist on the classic seafood favorite that doesn’t skimp on flavor. This creamy yet guilt-free bisque is made with sweet corn, tender crabmeat, and a velvety almond milk base, offering a nutritious alternative to heavy cream-based soups. Subtle hints of garlic, paprika, and parsley elevate the dish, while an optional dollop of Greek yogurt adds a tangy finish. Perfectly thickened with a cornstarch blend and naturally gluten-free, this hearty soup is ready in just 45 minutes, making it an easy weeknight meal or a sophisticated starter for special occasions. Serve it hot, garnished with green onions for a vibrant pop of color, and savor the wholesome flavors of this satisfying seaside-inspired comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 2 cups canned corn, drained and rinsed
- 1 cup unsweetened almond milk (or other milk alternative)
- 2 tablespoons cornstarch
- 12 ounces cooked crabmeat, picked over for shells
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons low-fat sour cream or plain Greek yogurt (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 2 tablespoons green onions, thinly sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Pour in the low-sodium chicken or vegetable broth and bring to a gentle boil.
Add the drained corn to the pot and reduce the heat to a simmer. Cook for 10 minutes to allow the flavors to combine.
Using an immersion blender, blend the soup mixture until it reaches your desired consistency. For a smoother bisque, blend until completely smooth. Alternatively, transfer the soup to a blender in batches and return it to the pot.
In a small bowl, whisk the cornstarch into the almond milk until well combined. Slowly stir this mixture into the soup pot, cooking for 5-7 minutes until the soup thickens slightly.
Gently fold in the cooked crabmeat, salt, pepper, and paprika. Simmer for an additional 5 minutes to warm the crabmeat without overcooking it.
Taste and adjust seasoning if necessary.
Ladle the bisque into bowls and garnish with fresh parsley, a dollop of low-fat sour cream or plain Greek yogurt (if using), and thinly sliced green onions, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 6520 mg | 283% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 28.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 904 mg | 70% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
