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Creamy Seafood Bisque

 Creamy Seafood Bisque
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.
8 ServingsPrep: 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).

2 of 2

Creamy Seafood Bisque (continued)

Directions (continued)

  • Serve with cheese and green onions. Yield: 8 servings (2-1/2
  • quarts).
Nutritional Facts: 1-1/4 cups equals 453 calories, 36 g fat (22 g saturated fat), 197 mg cholesterol, 1,232 mg sodium, 12 g carbohydrate, 1 g fiber, 20 g protein.