Creamy Seafood Bisque Recipe

5 1 1
Creamy Seafood Bisque Recipe
Creamy Seafood Bisque Recipe photo by Taste of Home
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Creamy Seafood Bisque Recipe

Read Reviews
5 1 1
Publisher Photo
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 1/2 cup butter, cubed
  • 1 medium red onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons tomato paste
  • 1 carton (32 ounces) chicken broth
  • 2 cups whole baby clams, drained
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 cups lump crabmeat, drained
  • 2 cups heavy whipping cream
  • 1/2 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced

Directions

In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions. Yield: 8 servings (2-1/2 quarts).
Originally published as Creamy Seafood Bisque in Taste of Home Christmas Annual Annual 2013, p71

Nutritional Facts

1-1/4 cups: 453 calories, 36g fat (22g saturated fat), 197mg cholesterol, 1232mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 20g protein.

  • 1/2 cup butter, cubed
  • 1 medium red onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 2 tablespoons tomato paste
  • 1 carton (32 ounces) chicken broth
  • 2 cups whole baby clams, drained
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 cups lump crabmeat, drained
  • 2 cups heavy whipping cream
  • 1/2 cup shredded Parmesan cheese
  • 2 green onions, thinly sliced
  1. In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
  2. Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions. Yield: 8 servings (2-1/2 quarts).
Originally published as Creamy Seafood Bisque in Taste of Home Christmas Annual Annual 2013, p71

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MY REVIEW
wellsba65 User ID: 8898347 266237
Reviewed May. 23, 2017

"This is wonderful, easy and creamy. I added bay scallops instead of clams and thickened it a little more with equal parts butter and flour and it if just marvelous. We enjoy a particular restaurant in SW Florida that serves a similar bisque and I have tried for several years to find a recipe close. WE LOVE IT!!!!"

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