Ingredients
1 small avocado, finely diced
1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
1 medium tomato, seeded and finely diced
1 tablespoon lime juice
3/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
1 cup onion, chopped
1 cup yellow bell pepper, diced
1 1/2 cups peeled russet potato, diced
3/4 teaspoon sweet or hot smoked paprika, plus more for garnish
1 cup dry sherry
2 cups seafood stock, or broth or reduced-sodium chicken broth
2 cups low-fat milk
12 ounces crabmeat, drained if necessary
freshly ground pepper, to taste
Preparation
To prepare relish: Combine avocado, corn, tomato, lime juice, pepper, and 1/4 teaspoon of salt in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.
To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.
Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and remaining salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.
