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A Simple Seafood Bisque

A Simple Seafood Bisque

Name: A Simple Seafood Bisque
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 cups
Ingredients: 1 (12 ounce) can evaporated milk; ½ cup half-and-half; ½ cup dry white wine; 1 roasted red pepper, chopped; 2 teaspoons butter; 1 bay leaf; 1 pinch salt; 1 dash hot pepper sauce (such as Tabasco®); 2 (8 ounce) cans oysters, drained and rinsed; 2 (6.5 ounce) cans chopped clams with juice; 1 cup chopped portobello mushrooms; 2 eaches green onions, minced

Rating: 4.67 stars

21 Ratings
16 Reviews
7 Photos

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

By Pam Rosterman

Recipe Summary

prep:

20 mins

cook:

8 mins

total:

28 mins

Servings:

Yield:

6 cups

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

426.7 calories; 39.3 g protein; 22.8 g carbohydrates; 164.7 mg cholesterol; 433.5 mg sodium. Full Nutrition

Reviews (16)

Most helpful positive review

sticky8uns

02/09/2011

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 added some cooked shrimp too. When I was ready to add the seafood mushrooms onions and celery I transferred it to the crock pot and set it to warm. That's just hot enough to make it hot without bringing it to a boil. Delicious Pam Rosterman. Thank you! Read More

Helpful

(32)

Most helpful critical review

Bev's Kitchen

11/17/2011

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 canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious. Read More

Helpful

(8)

21 Ratings

5 star values: 15
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sticky8uns

02/09/2011

Helpful

(32)

patti

05/02/2011

perfection Read More

Helpful

(9)

Bev's Kitchen

11/17/2011

Helpful

(8)

jamers9050

06/20/2011

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

Helpful

(7)

YearnForTheBurn

11/07/2011

Simple quick and tasty. Read More

Helpful

(4)

ShannyBanany

05/09/2012

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 one of the cans of clams for a can of lump crab meat. My guests thought this was tasty and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything and I was super impressed with the seafood itself. Overall a very good soup. Read More

Helpful

(4)

HStage

11/11/2013

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 mushrooms and onions first and loved the texture and flavor. Will definitely make this again. Read More

Helpful

(1)

Sarah

10/20/2015

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. Will definitely make again! Don't let it boil - mine started to a little right at the end and the wine and milk started to separate:( Read More

Kim Behrens Hahn

11/12/2012

so simple and so gooood!!! no leftovers - took a total of 30 minutes to make. i didn't use mushrooms we don't like them in our house. i switched out the seafood too...i used lobster that i had in my freezer and a few shrimp. sweet rich and creamy. Read More

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Nutritional Information

A Simple Seafood Bisque

Servings Per Recipe: 4
Calories: 426.7

% Daily Value *

protein: 79 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 26 %

saturated fat: 41 %

cholesterol: 55 %

vitamin a iu: 46 %

niacin equivalents: 103 %

vitamin b6: 19 %

vitamin c: 70 %

folate: 14 %

calcium: 40 %

iron: 189 %

magnesium: 39 %

potassium: 36 %

sodium: 17 %

thiamin: 38 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.