Ingredients
- 3 cup fat-free, less-sodium chicken broth
- 3 tablespoon cornstarch
- 1 tablespoon butter
- 1 cup finely chopped onion
- 1 clove garlic clove, minced
- 4 cup fresh corn kernels (about 8 ears)
- 3/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/2 cup 2% reduced-fat milk
- 1/2 cup half-and-half
- 8 ounce lump crabmeat, shell pieces removed (about 1 1/2 cups)
- 33/100 cup chopped peeled avocado
- 3 tablespoon chopped fresh basil
Preparation
Baking Directions:
Combine broth and cornstarch, stirring with a whisk.
Melt butter in a large saucepan over medium-high heat.
Add onion; sauté 3 minutes.
Add garlic; sauté 30 seconds.
Stir in broth mixture, corn, salt, and pepper; bring to a simmer.
Cook 10 minutes, stirring frequently (do not boil).
Place half of corn mixture in a blender, and process until smooth.
Pour pureed corn mixture into a large bowl.
Repeat procedure with remaining corn mixture.
Strain corn mixture through a sieve into a large bowl; discard solids.
Stir in milk and half-and-half; chill thoroughly.
Let stand 30 minutes at room temperature; stir well.
Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, about 2 teaspoons avocado, and about 1 teaspoon basil.
