A Simple Seafood Bisque

A Simple Seafood Bisque

Pam Rosterman

"An easy and tasty way to incorporate canned seafood into a superior bisque."
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Ingredients

28 m servings 427 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.

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Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I ad...

Most helpful critical review

I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used ...

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Least positive
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Such an easy and wonderful recipe! As always, I added some stuff, but not because it needed it, because I love the stuff I added, celery and celery salt (instead of the regular stuff) And I ad...

perfection

This was alright for me, a little bland. Not bad, but with seafood being so expensive I probably won't make again.

I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also, I have never used ...

I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written, except that I swapped out on...

Simple, quick and tasty.

Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushr...

I used salmon and salad shrimp in mine. I also added garlic and my husband and I loved it! I used a bit of olive oil to sear the meats and then added the rest of the ingredients. I also had to t...

Awesome recipe, thank you! I did sauté the mushrooms first with one clove of garlic. I used pre-cooked shrimp and fresh littleneck clams. I steamed the clams in wine before adding to the soup. W...

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