Seafood Bisque Recipe
Seafood Bisque Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

In a Dutch oven, combine the first eight 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. Yield: 10 servings (2-1/2 quarts).
Originally published as Seafood Bisque in Quick Cooking January/February 2003, p29

Nutritional Facts

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

  • 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
  1. In a Dutch oven, combine the first eight 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. Yield: 10 servings (2-1/2 quarts).
Originally published as Seafood Bisque in Quick Cooking January/February 2003, p29

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Reviews forSeafood Bisque

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abashu User ID: 6784654 218035
Reviewed Jan. 17, 2015

"I used chicken broth not wine, I also used fresh mushrooms. This was a tasty soup that was easy to prepare."

MY REVIEW
traceyboamah User ID: 8091618 137405
Reviewed Nov. 11, 2014

"This is a simple, delicious recipe. I added bay scallops and used fresh mushrooms. It was awesome. Thanks to whoever submitted."

MY REVIEW
vj221979 User ID: 5329286 61122
Reviewed Mar. 18, 2014

"My husband loves this! easy and delicious."

MY REVIEW
Marijke Koken User ID: 5081518 86810
Reviewed Nov. 13, 2012

"Most of the ingredients are canned or jared, not a healthy soup...what would make this soup better is too use fresh ingredients."

MY REVIEW
chrismmcmaine User ID: 1057642 83863
Reviewed Sep. 15, 2009

"Delicious and filling. Next time I'll use fresh mushrooms."

MY REVIEW
daisy2000 User ID: 1668580 38519
Reviewed Aug. 2, 2009

"Seafood Bisque recipe is fantastic and easy. We changed shrimp to 2lb, crab to 3 cans lump, chopped the mushrooms, and added additional hot pepper sauce. This dish is a family and neighborhood favorite."

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