Crab Bisque with Avocado, Tomato, and Corn Relish

To prepare relish: Combine avocado, corn, tomato, lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque.

To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion, and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes.

Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab, and salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (78% daily value), Potassium and Zinc (21% dv), Folate (18% dv), Magnesium (17% dv).