Are you a seafood lover? This recipe for Easy Seafood Bisque has a fantastic flavor without spending hours in the kitchen!
Now my wife is not much of a seafood fan. She digs the occasional peel and eat shrimp or maybe some Crab Alfredo from Red Lobster, but other than that she is more a meat and potatoes kinda gal. I, however, am a HUGE lover of all things from the water. I could give you a Bubba-esque resume of all the things I love to eat that swim in our waters. That’s why today’s post is is all about seafood…and corn.
Easy Seafood Corn Bisque
- 1 can cream of mushroom soup
- 1 can tomato soup
- 4 T. Butter
- 1 C milk
- 1/4 C Sherry wine
- 1 tsp Tony Chachere's Creole Spice
- 2 T. Worchestershire Sauce
- 1 10.8 oz. package frozen corn
- 1/2 lb crab legs or 1 can lump crab meat
- 2 lobster tails
- 15-20 gulf shrimp
- 10-12 mussels garlic and white wine mussels preferably
- Salt and Pepper to taste
- Bring soups, sherry, butter, milk and seasonings to a slow boil in a large saucepan or pot, stirring occasionally.
- Add frozen corn
- While stock is coming to a boil peel shrimp and remove lobster and crab from shells.
- Dice lobster into small pieces.
- Add lobster, shrimp and crab to stock and reduce heat to simmer.
- After all seafood has cooked (shrimp should be pink and lobster solid white) add mussels.
- Continue to simmer until mussels have opened.
I had some leftover snow crab legs in the freezer as well as half a package of garlic and wine mussels from a previous failed attempt at seafood cioppino. To save even more time you could just use a can of lump crab meat instead of cracking and separating the legs from their shells. The garlic and wine mussels added just a bit more flavor with the garlic, so I highly recommend them.
About Puddie aka GOODe Ole Boy
God Fearin', Kid Rearin', Beer Drinkin', Guitar Playin', Momma Lovin' Redneck livin' in the sticks of Indiana and blogging over at GOODeOleBoy.com. Come on over for a visit, but make sure ya bring yer sense of humor!
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