The weather in Charleston on Monday was crazzzzy (for the South). We got rain, freezing rain & sleet. Most of the bridges (VERY important in the low country) shut down. I was happy to work from home in sweat pants :) I did brave the weather for the gym and a quick stop at the food store. Other than those two trips, I was home!
When it came time for dinner, I knew it was time for soup! When we lived in Maryland, Josh loved eating crabs and crab soup. Unfortunately, there hasn’t been a lot of crab eating since our move to SC. I thought this lightened up bisque from cooking light would be perfect. I didn’t make the relish, halved the recipe, and made just a few ingredient adjustments
1/2 tablespoon extra-virgin olive oil
1/2 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
3/4 cup diced red potatoes
1/4 teaspoon sweet or hot smoked paprika, plus more for garnish
1/8 teaspoon dried ground red pepper (remove if you don’t like heat)
1/2 cup dry sherry
1 cup vegetable broth
1 cup low-fat milk
8 ounces crabmeat, drained if necessary
Heat oil in a large saucepan over medium heat. Add corn, onion, carrots, and celery and cook, stirring often, until the onion, carrots & celery have softened, about 5 minutes. Add potato, paprika and red pepper 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 broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
Utilize a blender to puree the mixture. Stir in milk and crab. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Sprinkle with additional paprika, if desired.