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Winning Crab Bisque

I decided to try my hand at making a light seafood soup after tasting one while dining out. I came up with this low-fat bisque and everyone loved it. It was even featured on a local TV show recently! —Corney Welsh of Baton Rouge, Louisiana

12 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

2 cups chopped onions
1 cup chopped celery
1 cup chopped green pepper
1/4 cup reduced-fat margarine
4 garlic cloves, minced
4 cups diced peeled potatoes
2 cups fat-free milk
4 cups fat-free half-and-half
10 ounces reduced-fat process cheese (Velveeta), cut into 1-inch cubes
3 cans (6 ounces each) lump crabmeat, drained
3/4 teaspoon salt
1/4 teaspoon white pepper

Directions

In a Dutch oven, saute the onions, celery and green pepper in
margarine until tender. Add garlic; cook 1 minute longer. Reduce
heat to medium; add the potatoes and milk. Cook, uncovered, for 20
minutes or until potatoes are just tender, stirring occasionally.
Remove 1-1/2 cups of the potato mixture; mash and return to the pan.
Reduce heat to low. Stir in half-and-half and process cheese. Cook
and stir until cheese is melted. Add the crab, salt and pepper. Cook
10 minutes longer or until heated through. Yield: 12 servings (3
quarts).

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Winning Crab Bisque (continued)

Nutrition Facts: One serving (1 cup) equals 237 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 802 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 1 fat-free milk, 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.