Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.
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.
Very pleasantly surprised at this bisque, even after reading reviews. Used all 1/2 & 1/2, which might have helped for richness factor. Put about 1/2 of soup thru the strainer, and then used immersion blender on solids until very smooth. Very pretty and quite tasty; served with simple toasts of french bread and a good chardonay.
Great recipe for a hot summer night! Had some leftover roasted corn so used that. And, used an immersion blender instead of pureeing and straining - much simpler and still got the creamy smooth texture.
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