Creamy Seafood Bisque

Total Time

Prep: 25 min. Cook: 25 min.


8 servings (2-1/2 quarts)

Updated: Jun. 30, 2023
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. —Wanda Allende, Orlando, Florida
Creamy Seafood Bisque Recipe photo by Taste of Home


  • 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.

Nutrition Facts

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