Taste of Home
Creamy Seafood Bisque
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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1/2 cup butter, cubed
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1 medium red onion, chopped
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1 cup sliced fresh mushrooms
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2 garlic cloves, minced
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1/2 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon coarsely ground pepper
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2 tablespoons tomato paste
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1 carton (32 ounces) chicken broth
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2 cups whole baby clams, drained
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1/2 pound uncooked medium shrimp, peeled and deveined
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2 cups lump crabmeat, drained
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2 cups heavy whipping cream
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1/2 cup shredded Parmesan cheese
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2 green onions, thinly sliced
Directions
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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.
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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.
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