Chilled Corn Bisque with Basil, Avocado, and Crab

Ingredients

• 0.3 cup avocado peeled chopped
• 1 tablespoon butter 
• 3 tablespoons cornstarch 
• 3 cups less-sodium chicken broth fat-free
• 3 tablespoons basil fresh chopped
• 4 cups corn kernels fresh ( 8 ears)
• 1  garlic clove minced
• 0.3 teaspoon ground pepper red
• 0.5 cup half-and-half 
• 0.5 cup milk 2% reduced-fat
• 1.5 cups lump crab meat 
• 1 cup onion finely chopped
• 0.8 teaspoon salt 

Equipment

• bowl
• sauce pan
• ladle
• whisk
• sieve
• blender

Directions

1. Combine broth and cornstarch, stirring with a whisk.
2. Melt butter in a large saucepan over medium-high heat.
3. Add onion; saut 3 minutes.
4. Add garlic; saut 30 seconds. Stir in broth mixture, corn, salt, and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil).
5. Place half of corn mixture in a blender, and process until smooth.
6. 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.
7. Let stand 30 minutes at room temperature; stir well.
8. 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.