Creamy Seafood Bisque

Photo by Bethany H.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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). Serve with cheese and green onions.

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