1 large or 2 medium sweet potatoes cut into small cubes
1 can of cream style corn
2 cups of fresh corn when in season, or 2 cups frozen or canned corn
1½ cups fresh crab meat or 2 cans drained
6 cups homemade or canned low sodium chicken stock
1 can of evaporated milk, or 1 cup Almond Milk unsweetened
3 T butter
Approx. 4 to 5 T coconut oil
1 large Vidalia onion diced
2 lg. carrots diced
3 lg. stalks of celery diced
2 to 3 T honey (use local whenever possible)
2 T brown sugar (optional)
2 T Worcestershire sauce
¾ t celery salt
¾ t onion powder
½ t fresh grated nutmeg
½ t paprika
½ t cayenne pepper (you can always add more later)
½ t white or black pepper
salt to taste using your own discretion
Melt butter and coconut oil over medium high heat, add onion and cook 4 or 5 minutes. Add chopped carrots and celery; continue cooking 4 or 5 minutes more. Reserve 1 cup or so of sautéed vegetables.
Add in chicken stock and diced sweet potatoes, simmer over medium heat until potatoes are soft. Add creamed corn, half the regular corn, Evaporated Milk or Almond Milk, and all seasonings, let simmer 10-15 minutes.
Using a hand held blender, puree the mixture until smooth. Add sautéed vegetables, the rest of the corn, and half the crabmeat. Take care that the bisque does not boil. Taste and adjust seasonings to your liking.
Ladle into bowls and add 2 tablespoons of crabmeat, sprinkle freshly grated Parmesan cheese and chopped parsley on top to garnish.
Recipe by Art Crafts & Family at http://www.artcraftsandfamily.com/healthy-sweet-potato-corn-crab-bisque-recipe/