Light Crab and Corn Bisque

I'm calling this soup light because, unlike normal bisques, this one doesn't use ANY dairy. Yep! No milk, cream, or cheese. It's thickened with cornstarch and a corn puree. So go ahead, have two bowls ;)

 

 Crab and Corn Bisque:

·         3 c chicken broth

·         3 T cornstarch dissolved in water

·         1 15 oz can corn kernels

·         1 small can sweet cream corn

·         1 lb crab meat

·         1/2 c onion, chopped small

·         ½ c celery, chopped

·         ¼ c dry white wine

·         1 T Worcestershire sauce (plus more to taste)

·         Heaping ½ t tarragon

·         Heaping ¼ t nutmeg

·         Pinch of cayenne pepper (to taste)

·         1 medium garlic clove

·         Lemon

·         Salt and pepper

Directions:

Saute onion and celery, add garlic & nutmeg, salt & pep.

When aromatic, add wine, broth, Worcestershire, tarragon.

Puree half can corn with whole can cream corn. Add to soup. Add the rest of the whole corn kernels to soup. Bring to a boil, add cayenne pepper.

Reduce to a simmer for 20 minutes. Taste, adjust seasonings, add lemon.

Take off heat. Add crab. Chill or serve warm.