A Simple Seafood Bisque recipe

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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 green onions, minced

Nutrition Info

426.7 calories
carbohydrate: 22.8 g
cholesterol: 164.7 mg
fat: 16.7 g
fiber: 0.7 g
protein: 39.3 g
saturatedFat: 8.3 g
servingSize: -
sodium: 433.5 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cups

Recipe Note

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

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