Seafood Bisque

Heavy cream bisque sweetened with corn and options for seafood.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes
by bcole73

Ingredients

6 ears whole fresh corn Cut kernels from cob, scrape cob with knife to get "milk"

1 pound jumbo lump crabmeat Can substitute peeled shrimp

2 sticks Salted butter

1 large Yellow onion diced

3 stalks Celery diced

1/2 Red bell pepper diced

1/4 cup Garlic minced

1 cup All purpose flour

2 1/2 quarts Seafood stock Can substitute vegetable stock

2 pounds Peeled potatoes cut in 1/2" cubes

2 cups Heavy whipping cream

1/2 cup Green onion thinly sliced

1/2 cup Parsley chopped

Salt and pepper to taste


Directions

Melt the butter in a heavy bottom pot. Add the onion, celery, bell pepper and garlic, and sauté until tender over med high heat (about 10 min), add corn and saute 5 min. Whisk in the flour, stir two minutes, do not brown. Slowly add the stock to the roux, stir until incorporated and mixture is boiling. Add potatoes then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Adjust salt and pepper to taste. If using raw shrimp add now and cook 5 minutes, turn off heat. If using crab meat or cooked shrimp, turn off heat and gently stir in and let sit for 1 hour.

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