Corney’s Low-Fat Crab Bisque

Prep Time: 1 Hour
Serves: 4-6

Comment: Corney Welsh entered this wonderful soup recipe for our Holiday 2003 Stirrin’ It Up for the Holidays recipe contest. We felt that such a great tasting and simple to prepare dish that was also low fat, couldn’t be passed up. So, if you are watching your waistline this Holiday season, this soup is just right for you.


  • 1 lb. Crabmeat
  • ½ stick Parkay light margarine
  • 2 cups diced onion
  • 1 cup sliced celery
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • 1 tbsp minced garlic
  • 3 cups skim milk
  • 10 oz. light Velveeta
  • 4 cups fat free half and half
  • Salt and Pepper to taste

In a 4-quart saucepot, melt margarine over medium high heat and sauté onions, celery, bell peppers and garlic until slightly browned, approximately 5-10 minutes. Add milk and potatoes and cook until potatoes are tender. Add cubed Velveeta and heat until completely melted. Add crab and half and half and bring to a low simmer and cook for about 5-10 minutes. Season to taste with salt and pepper and serve hot.


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