Ingredients

• Bisque
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 small red pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup tomato juice
• 2 cups chicken, seafood or vegetable stock
• 1 tablespoon lemon juice
• 4 cups canned or frozen corn kernels (white or yellow)
• 2 cups mlk (whole or low-fat)
• 1 lb. lump crab meat, drained, shell pieces removed (or 2 6-oz. bags crab meat)
• dash of salt
• pinch of cayenne pepper or black pepper


• Garnish
• 3 tablespoons chopped fresh basil
• 1 medium tomato, seeded and finely diced
• 1 avocado, chopped
• 2 teaspoon fresh lime juice
• 1 teaspoon olive oil
• dash of salt

Directions

Heat a large soup pot over medium heat. Once soup pot is hot, reduce heat to medium-low and add oil, onion, pepper, celery and garlic. Cook, stirring frequently, until vegetables are soft and translucent (about 5-7 minutes). Sprinkle flour over vegetables, then stir until combined. Cook about 2-3 more minutes.

Add tomato juice, chicken (or seafood or vegetable) stock, lemon juice and corn to the soup pot. Stir to combine. Increase heat to medium and cook uncovered for about 10-15 minutes, stirring occasionally.

Reduce heat to medium-low, then add milk and crab. Gently stir to combine. Cook for 4-5 minutes, stirring gently occasionally. Season with salt and cayenne or black pepper to taste. Serve topped with Garnish (recipe follows).


Combine basil, tomato, avocado, lime juice, olive oil and salt. Toss, then top individual servings with the Garnish and serve.