Seafood Bisque

Total Time

Prep/Total Time: 30 min.

Makes

10 servings (2-1/2 quarts)

Updated: Jun. 30, 2023
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. —Pat Edwards, Dauphin Island, Alabama

Ingredients

  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2-2/3 cups 2% milk
  • 4 green onions, chopped
  • 1/2 cup finely chopped celery
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 3 tablespoons Madeira wine or chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Thinly sliced green onions, optional

Directions

  1. In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.

Nutrition Facts

1 cup: 169 calories, 6g fat (3g saturated fat), 127mg cholesterol, 817mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 18g protein.