Healthier Corn and Crab Bisque

Indulge in a cozy bowl of Healthier Corn and Crab Bisque, a lighter twist on the classic seafood favorite that doesn’t skimp on flavor. This creamy yet guilt-free bisque is made with sweet corn, tender crabmeat, and a velvety almond milk base, offering a nutritious alternative to heavy cream-based soups. Subtle hints of garlic, paprika, and parsley elevate the dish, while an optional dollop of Greek yogurt adds a tangy finish. Perfectly thickened with a cornstarch blend and naturally gluten-free, this hearty soup is ready in just 45 minutes, making it an easy weeknight meal or a sophisticated starter for special occasions. Serve it hot, garnished with green onions for a vibrant pop of color, and savor the wholesome flavors of this satisfying seaside-inspired comfort food.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 stalks celery, finely chopped
• 4 cups low-sodium chicken or vegetable broth
• 2 cups canned corn, drained and rinsed
• 1 cup unsweetened almond milk (or other milk alternative)
• 2 tablespoons cornstarch
• 12 ounces cooked crabmeat, picked over for shells
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons low-fat sour cream or plain Greek yogurt (optional, for garnish)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons paprika
• 2 tablespoons green onions, thinly sliced (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Step 2

Pour in the low-sodium chicken or vegetable broth and bring to a gentle boil.

Step 3

Add the drained corn to the pot and reduce the heat to a simmer. Cook for 10 minutes to allow the flavors to combine.

Step 4

Using an immersion blender, blend the soup mixture until it reaches your desired consistency. For a smoother bisque, blend until completely smooth. Alternatively, transfer the soup to a blender in batches and return it to the pot.

Step 5

In a small bowl, whisk the cornstarch into the almond milk until well combined. Slowly stir this mixture into the soup pot, cooking for 5-7 minutes until the soup thickens slightly.

Step 6

Gently fold in the cooked crabmeat, salt, pepper, and paprika. Simmer for an additional 5 minutes to warm the crabmeat without overcooking it.

Step 7

Taste and adjust seasoning if necessary.

Step 8

Ladle the bisque into bowls and garnish with fresh parsley, a dollop of low-fat sour cream or plain Greek yogurt (if using), and thinly sliced green onions, if desired.

Step 9

Serve hot and enjoy!

Nutrition Facts

Serving size	(2349.3g)

Amount per serving	% Daily Value*
Calories	1248.0

Total Fat 43.6g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 190.1mg	0%
Sodium 6519.9mg	0%
Total Carbohydrate 131.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 28.5g
Protein 91.7g	0%

Vitamin D 100.0IU	0%
Calcium 903.5mg	0%
Iron 7.5mg	0%
Potassium 2947.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 28.5%

Carbs: 41.0%