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    Crab Bisque With Avocado, Tomato & Corn Relish

    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.


    • 1 small avocado, finely diced
    • 1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
    • 1 medium tomato, seeded and finely diced
    • 1 tablespoon lime juice
    • 3/4 teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
    • 1 cup onion, chopped
    • 1 cup yellow bell pepper, diced
    • 1 1/2 cups peeled russet potato, diced
    • 3/4 teaspoon sweet or hot smoked paprika, plus more for garnish
    • 1 cup dry sherry
    • 2 cups seafood stock, or broth or reduced-sodium chicken broth
    • 2 cups low-fat milk
    • 12 ounces crabmeat, drained if necessary
    • freshly ground pepper, to taste


    Step 1
    To prepare relish: Combine avocado, corn, tomato, lime juice, pepper, and 1/4 teaspoon of salt in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
    Step 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.
    Step 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 remaining 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.

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