Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Corn and Crab Bisque from Weight Watchers
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1 TBSP butter |
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½ cup celery, chopped |
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½ cup onion, chopped |
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14.75 oz canned cream-style white corn |
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1 ½ cups fat-free chicken broth |
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1 TBSP sherry cooking wine |
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½ TBSP Dijon mustard |
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½ teaspoon Worcestershire sauce |
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2 pieces bay leaf |
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½ teaspoon celery seed |
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6 oz lump crab meat (see note) |
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1 TBSP reduced fat milk (I used fat free) |
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1 TBSP all-purpose flour |
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1/8 teaspoons each, salt and pepper to taste |
Melt butter in large saucepan. Add celery and onion and cook until tender, about 5 minutes.
Add corn, broth, sherry, mustard, Worcestershire sauce, bay leaves, and celery seed; bring to a boil, reduce heat and simmer 15 minutes. Stir in crab meat.
Combine milk with flour and whisk into soup. Cook until thick and creamy, about 5 minutes. Season to taste with salt and pepper. Remove bay leaves and serve.
NOTE: This makes 3 ¾ cups, so you can serve four with a bit less than one cup servings. There are 3 points per serving. We did like the flavor and texture. Of course, it isn’t your wonderful cream based crab/corn chowder; but it IS good, especially if you are doing Weight Watchers. I found the recipe on their site in April 2009. I did NOT use canned crab. I bought two of those 3.75 oz. packets of Chicken of the Sea crab and used them. I served it with half a mesquite smoked turkey sandwich and fruit.