Chilled Corn Bisque with Basil, Avocado, and Crab

Ingredients

• 3 cups fat-free, less-sodium chicken broth
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 4 cups 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 ounces lump crabmeat, shell pieces removed (about 1 1/2 cups)
• 1/3 cup chopped peeled avocado
• 3 tablespoons chopped fresh basil

Preparation

1. Combine broth and cornstarch, stirring with a whisk.
2. 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.
3. 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.