Seafood Soups!

The past two weeks I've made Cajun-Spiced Gumbo Soup and Corn & Basil Bisque with Crab Sticks. Both were delicious and I changed a few ingredients just based on what was in my refrigerator.

Summer Corn & Basil Bisque with Crab Sticks

4 tsp unsalted butter, divided use

1 cup chopped onion

1/3 cup chopped carrot

1/3 cup chopped celery

4 cups fresh or frozen (thawed) corn kernels

1/4 tsp cayenne pepper

3 cups low-sodium chicken or vegetable broth

1 cup loosely packed basil leaves, divided use

2/3 cup canned fat-free evaporated milk (from a 12 oz. can)

1 medium red bell pepper, seeded and chopped

6 oz chopped crab sticks

Melt 2tsp of the butter in a medium saucepan. Add the onion, carrot, and celery, then season with salt and pepper. Cook and stir 3 minutes. Add the corn and cayenne and cook 2 minutes. Add the broth and bring to a boil. Reduce heat to medium low and simmer 15 minutes. Stir in half of the basil. Slice the remaining basil into slivers. Melt the remaining 2 teaspoons butter in a heavy, large skillet over medium-high heat. Add the bell pepper and saute until almost tender, about 5 minutes. Bring the soup to a simmer. Ladle into bowls and top with the bell pepper and basil. Makes 6 servings.

Cajun-Spiced Gumbo Soup

1 and 1/2 tbs canola oil

2 tbs all-purpose flour

1 and 1/4 cups chopped onion

1 medium bell pepper, seeded and chopped

3/4 cup chopped celery

5 cups low-sodium chicken or vegetable broth

3/4 cup uncooked long grain white rice

One 14.5 oz can diced tomatoes, undrained

2 tsp dried thyme leaves

2 tsp hot sauce

1/2 pound fresh or frozen (thawed) medium shrimp, shelled and deveined

6 oz crab sticks

2 green onions, trimmed and chopped

Heat the oil in a large saucepan set over medium-high heat. Add the flour. Cook and stir 4 minutes, until the mixture is medium brown. Add the onion, bell pepper and celery. Season with salt and pepper. Cook and stir 5 minutes. Whisk the broth into the pan Bring to a boil. Add the rice and reduce heat to low. Cook, covered, 15 to 20 minutes, until the rice is just tender. Add the tomatoes with their juices, thyme, and hot sauce. Cook 5 minutes. Add the shrimp. Cook 4 to 5 minutes, until opaque. Add the crab sticks. Cook 1 minute to heat through. Season with salt and pepper to taste. Serve sprinkled with green onions. Makes 6 servings.