1. 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.
1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1 cup chopped onion
1 cup diced yellow bell pepper
1 ½ cup diced peeled russet potato
¾ tsp sweet or hot smoked paprika (see Notes), plus more for garnish
1 cup dry sherry (see Notes)
2 cup seafood stock or broth or reduced-sodium chicken broth
2 cup low-fat milk
12 oz crabmeat (see Tips), drained if necessary
½ tsp salt
2. 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.
3. 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.
Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
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.
More From Kitchen Daily:
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 230 11%
- Calories from fat 63 12%
- Total Fat 7gm 18%
- Sodium 441mg 16%
- Total Carbohydrates 23gm
- Fiber 4gm
- Protein 16gm
- Cholesterol 35mg 8%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.