Crab Bisque with Avocado, Tomato and Corn Relish
"This light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables and potatoes. The tangy, chunky relish provides a textural and flavor contrast to the smoky, rich-tasting bisque. Serve with crusty whole-grain rolls and some extra wedges of lime for squeezing...."
INGREDIENTS
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For Relish:
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1 small avocado, finely diced
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1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
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1 medium tomato, seeded and finely diced
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1 tablespoon lime juice
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1/4 teaspoon salt
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Freshly ground pepper to taste
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For Bisque:
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1 tablespoon extra-virgin olive oil
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1 cup fresh corn kernels (about 1 large ear; see Tips) or frozen, thawed
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1 cup chopped onion
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1 cup diced yellow bell pepper
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1 1/2 cups diced peeled russet potato
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3/4 teaspoon sweet or hot smoked paprika (see Notes), plus more for garnish
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1 cup dry sherry (see Notes)
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2 cups seafood stock or broth or reduced-sodium chicken broth
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2 cups low-fat milk
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12 ounces crabmeat (see Tips), drained if necessary
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1/2 teaspoon salt
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Ingredient Notes: Smoked paprika is made from ground smoke-dried red peppers. Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly h
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