Recipezaar: Bisques/Cream Soups,Seafood recipes

Eileen's Crab Bisque

Mon, 09 Jun 2008 01:03:13 -0400

My DD calls this Yum Yum soup! My friend, Jane, served this for dinner last night. The recipe came from her friend, Eileen, from New Oreans. This is one of the easiest and best crab bisques I have ever had. And I have tried many. This soup also has great potential as a base for other seafoods. The next time I find some firm white fish like monkfish I think I'll do this soup and create a cioppino with shrimp, scallops, and a garlic ailoi added at the end. I can't wait! Use clawmeat because it is firmer and you do not need to spend all that much for these great results. Also, you could add sherry. -- posted by Trinkets

Prudhomme's Shrimp Mango Bisque

Tue, 24 Jun 2008 17:02:37 -0400

Posted from an online source in response to a recipe request. Very ripe mangoes are important to the quality of the results. -- posted by Molly53

Capt. Phil's Oyster Stew

Thu, 26 Jun 2008 18:38:39 -0400

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated. -- posted by CindiJ

Chilled Cucumber, Avocado and Shrimp Soup

Fri, 04 Jul 2008 23:46:21 -0400

A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling. -- posted by grumblebee

Low Country Cream of Crab and Squash Soup

Tue, 08 Jul 2008 20:33:53 -0400

A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab. -- posted by fluffernutter

Oyster Soup

Fri, 11 Jul 2008 01:56:30 -0400

A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cream of Quahog Soup

Fri, 11 Jul 2008 01:59:13 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, they are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Down East Fish Chowder

Fri, 11 Jul 2008 02:46:48 -0400

Take a taste of this chowder, close your eyes and you will smell the shore of Maine even if you are in America's Heartland. If using dried salt codfish, you'll need to soak it overnight in several changes of water. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Quahog Chowder

Fri, 11 Jul 2008 02:51:16 -0400

The clam that Rhode Islanders call a quahog possesses an impressive variety of names, and even the word "quahog" has more than one spelling and a number of pronunciations: KO-hog, KWO-hog, and KWA-hog. Indians used quahog shells to make beads that were used as money (called wampum). Although quahogs can be found along the North American Atlantic coast from Canada's Gulf of Saint Lawrence to Florida, these clams are particularly abundant between Cape Cod and New Jersey. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Tomato Oyster Bisque, Tureen-Style

Fri, 11 Jul 2008 03:12:44 -0400

Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New England Clam Chowder

Fri, 11 Jul 2008 19:22:58 -0400

If you really want to be truly authentic, soak some hardtack or pilot crackers in cold milk and add to soup just before serving. If you don't have access to fresh clams, please feel free to use canned ones. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Incredibly Creamy Clam Chowder

Tue, 29 Jul 2008 18:20:08 -0400

A fantastic spin on typical clam chowder, this recipe is soo creamy and warms the belly. You would never guess the secret ingredient is cauliflower! -- posted by QueenB3143

Zuppa Di Gamberi (My Shrimp Soup)

Thu, 31 Jul 2008 02:13:33 -0400

This is simply delicious and smells so good. I've changed the original recipe enough to make this one my own by now. I'm not always able to find Fish Stock so I use Vegetable Stock. I add a lot of Old Bay for extra seasoning but that's because I think Old Bay makes everything better. I'm not putting a measurement down for it because I add it to taste. -- posted by jrusk

Mexican Shrimp Bisque

Mon, 04 Aug 2008 21:56:02 -0400

From Taste of Home's Cooking for 2, Fall 2005. -- posted by Shelby Jo

Bouillabaisse

Fri, 08 Aug 2008 00:22:36 -0400

Fish stew! -- posted by Stacia_

Fish Bisque

Tue, 12 Aug 2008 01:08:29 -0400

Turn your fisherman's catch into a lovely, creamy soup. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Tilapia Corn Chowder

Wed, 13 Aug 2008 12:26:08 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. We made this soup and it was delicious! **However, the recipe said it was low in calories 288 and when zaar figured it out it came to be 324** Now, the question is - which one is right? Posted on August 13, 2008 -- posted by Manami

Spicy Salmon Tortilla Soup

Fri, 15 Aug 2008 12:39:52 -0400

I love fish, but I don't like to cook it at home - so I make do with canned seafood products. Here's a different use for canned salmon that's quick, easy, and sounds yummy :) -- posted by Sweet Jezebel

Quick & Light Oyster Stew

Fri, 15 Aug 2008 12:45:52 -0400

A fast, creamy, comforting soup using canned oysters. -- posted by Sweet Jezebel

Potato Soup & Smoked Salmon Relish With Crispy Brie Crouton

Mon, 25 Aug 2008 21:42:54 -0400

My morning nurse, Barbara made this for me when I went to her home to have a "LIGHT" dinner - who was she kidding? It was awesome! The soup was absolutely exquisite and it had no cream, which is the way I like it! We were a small crowd and the meal was lovely! We had a salad of mixed greens with all their pretty colors & raspberry vinaigrette and cut-up fresh fruit which was absolutely so sweet and everything she put in there was beautiful - she had cantaloupe, honeydew, pineapple, banana's, kiwi's, raspberries, blueberries, blackberries, strawberries and I don't know what else - it was delicious tasting and looking!! I suspect she got some recipes from the Food Network but she said it was a combination of recipes! -- posted by Manami

Creamy Tomato and Shrimp Chowder

Thu, 28 Aug 2008 17:12:07 -0400

I find this absolutely addictive. It is super easy to make, yet tastes like it's been cooking for hours. With a nice salad and some ciabatta bread, it makes a satisfying meal. Or, it would make an elegant and awesome first course for your dinner party or special meal. -- posted by JackieOhNo!

Best of the Bay Recipes...she Crab Soup

Wed, 03 Sep 2008 00:49:30 -0400

The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses. -- posted by Laura (Chef #899053)

Seafood Soup (Sopa De Mariscus)

Wed, 03 Sep 2008 23:42:43 -0400

This is my family's favorite. Looks like you slaved on the kitchen the whole day but its really easy to make and taste sooooo good too. -- posted by gabby girl

Crab Bisque Soup

Sat, 06 Sep 2008 10:07:23 -0400

Comfort food on a rainy day. Rich and flavorful. My kids favorite! -- posted by gabby girl

Tilapia Corn Chowder

Tue, 09 Sep 2008 01:26:44 -0400

This light soup is a great way to slip corn and tilapia(of course)into your late-summer menu. Make it a meal; enjoy with a green salad & tomatoes a nice vinaigrette and of course oyster crackers. Low Cal/Low Carb Low Sodium LowSatFat HighPotassium HeartHealthy/HealthyWeight. We made this soup and it was delicious! 09/14/2008 Update: A green garnish or the bacon is very necessary - to please the eye!! ;) -- posted by Manami

Smoked Salmon Bisque Recipe

Wed, 10 Sep 2008 23:58:37 -0400

What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky, and bisques puréed. Bisques are traditionally made with shellfish, though these days a puréed tomato, cream-based soup can be called a bisque too. We half-puréed this smoked salmon bisque, which accounts for the photograph. I made this delicious soup the other day after being inspired by a bisque we had at a local bistro and wine bar. So creamy and good. -- posted by kmergirl

Pumpkin and Shrimp Bisque

Fri, 19 Sep 2008 21:51:19 -0400

From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family. -- posted by Veghead

Fairmont Seafood Chowder

Thu, 02 Oct 2008 01:13:43 -0400

I just had this delicious chowder at a Fairmont Hotel recently. It was to die for!!! I decided to look it up and found that the recipe is over 70 years old and is sold at most of the Fairmont's High-end restaurants. I thought I would post it here so my friends at Zaar can enjoy it at home. To make this recipe, it cost me $75 in ingredients, but its $13 a bowl at the restaurant so I figure I'm ahead ; ) -- posted by pennynickle

Thai Seafood Soup

Sat, 11 Oct 2008 01:32:15 -0400

Am amazing thai soup , bursting with flavour with every mouthful. It might seem rather compicated but it isn't really. -- posted by Wild Thyme Flour

Charity Jo's Crab Soup

Sat, 11 Oct 2008 20:43:33 -0400

Another recipe from "Dr. Fishbone". Sounds great if you like crab. The chef recommends using evaporated milk for a richer tasting soup. I may try using half milk and half evaporated milk. -- posted by Chef53Kathy

Shrimp & Clam Chowder

Tue, 14 Oct 2008 01:12:34 -0400

This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional... -- posted by Chef Mandy in Newport Beach

Seafood Corn Chowder

Thu, 16 Oct 2008 22:02:28 -0400

This makes a big pot of thick seafood chowder, you almost need a fork to eat it! You can find crab and shrimp combo in the refrigerator section near the seafood - you could sub 1 can crab meat and 1 can baby shrimp if you can't locate the crab/shrimp combo. -- posted by Brooke the Cook in WI

Carrot Bisque

Sun, 26 Oct 2008 20:17:11 -0400

Really good on a cold winter night! Add some crab meat or shredded scallops for an extra hearty twist. -- posted by Erin K. Brown

Shrimp and Corn Chowder

Mon, 27 Oct 2008 18:56:05 -0400

So creamy and delicious. My favorite version is from the Caribbean Soup Company, and I've tried to copy their recipe. This is so good on a cold day! Add scallops if you like to the first part! -- posted by breezermom

Easy Crab Soup

Fri, 31 Oct 2008 14:31:41 -0400

30 years ago my friend Karen served this at dinner. I thought it was awesome then. People still like it when I serve it. Takes 15-mins from opening the tins of soup to serving. Great when hungry and rushed for time. -- posted by MissMaggie

Shrimp Bisque

Fri, 31 Oct 2008 19:35:17 -0400

A lovely bisque from the Tribune Food & Drink Weekly. I like using the smoked chipotle pepper powder in this - it adds a subtle smokiness. -- posted by Buster's friend

Chilled Shrimp Bisque

Wed, 05 Nov 2008 18:49:58 -0500

This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* ! -- posted by twissis

Bisque of Shrimp and Dublin Bay Prawns

Mon, 17 Nov 2008 22:10:14 -0500

This recipe is from DR's program "Anne Mad". It takes a little bit of work but it is worth all of it. Dublin Bay Prawns may be hard to find in USA but are found in Scandinavia in any fish market. -- posted by Dan-Amer #1

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Brennan's Corn and Crab Soup

Sun, 23 Nov 2008 20:12:16 -0500

I'm not sure where I found this recipe, but it's a very rich soup. I like to add additional herbs - whatever strikes me at the moment, but I usually add some Italian seasoning and sometimes some spicy Mrs. Dash. -- posted by lazyme

Curried Shrimp and Cheddar Soup

Tue, 25 Nov 2008 01:01:57 -0500

I made up this recipe for quick lunch on a chilly day for my seafood loving husband. Don't let the long list of ingredients fool you. This was 15 minutes from idea to table. -- posted by GrammaMikki

Quick and Easy Smoked Salmon Soup

Sun, 30 Nov 2008 02:12:30 -0500

A delicious, smooth creamy soup with no cream, full of flavour and really easy to make. I make with milk and butter, but can be done with fish stock and oil if you want to avoid dairy (I've not tried, so cannot comment on comparative taste). Essentially a white onion sauce, with salmon added and blitzed up for a smooth, tasty soup. Using salmon trimmings makes this very cheap too but nothing to stop you using more expensive cuts if you so wish. Scales up very easily to make a large batch for a family get together, and goes down VERY WELL with some fresh bread. Hubby now insists that I make this every weekend as his Saturday lunchtime treat! Very easy so no bother. -- posted by Rachel C

Antoine's Oyster Stew

Mon, 01 Dec 2008 17:58:02 -0500

The epitome of oyster stew. Fabulous. -- posted by KathyP53

Chili Crab Shrimp Soup

Fri, 05 Dec 2008 01:24:47 -0500

It's coming upon "crab season" here in Northern California, and this time of year you can find plenty of Dungeness Crab at the stores for great prices, so I am using my favorite Crab Soup recipe and thought it would be nice to share. This soup is creamy and very delicious, and the chili powder and spice can be adjusted to your personal taste. My kids love this soup, even though it has some veggies in it, which is usually a tough thing to get them to eat. :) -- posted by SpchTeachCooks

Oysters Rockefeller Stew

Mon, 08 Dec 2008 18:07:16 -0500

This recipe is taken from a cookbook issued by the Churchwomen of St. Stephen's Episcopal Church in Oxford, NC from 1982. -- posted by Dan-Amer #1

Makeover Creamy Seafood Soup

Tue, 30 Dec 2008 21:17:39 -0500

A wonderfully rich, yet healthy creamed soup. From Taste of Home Healthy Cooking Dec 2008. You won't believe the richness from a lighter soup. I should mention that being from Maryland, I add Old Bay Seasoning and it takes it right over the top! -- posted by MarylandMomof3

Seafood Bisque Chowder

Wed, 31 Dec 2008 18:13:50 -0500

I could never decide which I preferred better, a bisque or a chowder. This was my attempt at combining them. Co-workers and family both went nuts for the result. -- posted by Gris

Lobster Base

Wed, 07 Jan 2009 19:50:34 -0500

I found this on another cooking website when I was looking for a recipe to create Lobster Base. "Betsy" was the contributor. It was on recipelink. -- posted by Anna #9

Honduran Coconut Seafood Soup (Sopa Catratcha De Mariscos Con Un

Sun, 11 Jan 2009 12:52:28 -0500

This soup is a mixture of delicious seafood and fresh vegetables with a slightly sweet taste. Taught to me by a friend during my time in Honduras. Maybe it's because I've been away for so long, but this is a food that I always crave! You can substitute many of the seafood items, especially for a quicker or easier recipe. Same goes for the vegetables. However, the thing that makes this soup distinct from other seafood soups is the coconut milk. -- posted by West Side Chef

Bergen Fish Soup

Tue, 13 Jan 2009 20:42:08 -0500

This soup is extremely good, but you MUST use only the freshest of fish to prepare it! Small fish are what you should use. You will note that the fish is not served after being used to make the soup; one Norwegian food writer suggests that you feed it to your cat! -- posted by Dan-Amer #1

Creamy Seafood Soup

Thu, 22 Jan 2009 01:11:56 -0500

A wonderfully creamy soup with 3 different types of seafood. Great on a cold winter's night. -- posted by ame2sky

Rich Lobster Bisque

Thu, 22 Jan 2009 14:04:39 -0500

From the blog at Noble Pig. -- posted by DrGaellon

Crab and Shrimp Chowder

Tue, 03 Feb 2009 00:21:55 -0500

Easy crockpot crab and shrimp chowder. -- posted by Chef #1155523

Corn & Crabmeat Chowder

Sat, 14 Feb 2009 16:03:30 -0500

A quick, easy, tasty recipe from a friend of a friend of a friend of my sister! Served with salad and French bread, it's a great meal! -- posted by LaLa Lola

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Thai Coconut Shrimp Bisque

Fri, 20 Feb 2009 11:14:04 -0500

Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too. -- posted by Judikins

Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops

Wed, 25 Feb 2009 15:48:23 -0500

Alaskan Sea Scallops are in season now and pumpkins are also. I grew the pumpkins and they are wonderful. The Maple Syrup puts a finishing touch on this Bisque. The Alaskan Sea Scallops are blackened and you have a combined spicy and sweet flavor to die for. When you make this Bisque place the scallops in at the very end for the best flavor. -- posted by Chef #848413

Luxury Cullen Skink

Sat, 28 Feb 2009 10:34:50 -0500

Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley garnish. I very lightly fry them in butter just before serving the the soup. -- posted by Phyllis Elias

Crab Bisque a La Rose

Mon, 16 Mar 2009 15:26:45 -0400

There are many ways and variations for Crab Bisque. I have been told by conoisseurs of this soup that mine is the best. Judge for yourselves. -- posted by Super Wifey

Crab & Shrimp Chili (Spicy)

Sat, 21 Mar 2009 02:38:06 -0400

I put this recipe together while trying to find something to fix on a Friday during Lent. It is a tomato based chili with imitation crab and shrimp. Has some heat to it, but not too spicy for my taste because I don't like food so overly spicy you can't taste any of the other flavors. It is fairly simple to put together too. You can serve it with rice if you like or just alone with some crusty bread on the side and a salad. -- posted by Leahcooks

Creamy Lobster and Shrimp Bisque

Fri, 27 Mar 2009 01:18:31 -0400

This lobster and shrimp bisque is delicious and comes together easily I came up with this recipe after ordering some lobster base but finding that I had no lobster meat on hand. -- posted by Adelinkat

Chilled Cucumber Soup With Champagne Poached Prawns - or Shrimps

Mon, 30 Mar 2009 14:33:42 -0400

Adapted from a 'Better Homes and Gardens' recipe that I found online. There are just so many Chilled Cucumber Soups on Zaar but - from my searches - none that seemed quite like this one which I'm posting for safe-keeping as well as for others who might like to try it. I love the fact that this is basically a potato and leek soup - with cucumbers and prawns poached in champage! YUM! :) The only additions I've made are garlic (I just cannot contemplate prawns without garlic!) and the dill or parsley for garnish. The photograph accompanying the original recipe suggested that small shrimps had been used and rather more than the 12 specified in the ingredients list which explains why in the directions there is mention in step 3 of dividing "most of the prawns" between 4 bowls, then adding "the remaining" prawns once the soup had been ladled into the bowls! 12 prawns between 4 bowls hardly allows for "most of..." and "remaining..." Obviously, this recipe could be made with small shrimps and with a larger number than 12. Several shrimps on top of each soup bowl would certainly make for more attractive presentation. -- posted by bluemoon downunder

Shrimp Bisque Soup from Gurney's Restaurant

Sun, 05 Apr 2009 02:52:14 -0400

This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds... -- posted by AmyZoe

Crawfish and Sausage Bisque

Sun, 12 Apr 2009 02:14:46 -0400

This is a healthier version of a creamy bisque that is delicious! -- posted by Chef #1235081

Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)

Thu, 16 Apr 2009 14:47:29 -0400

I know there are already many variations on the asparagus soup theme here on RZ, but ... every yr at this time, I think of Andi of LMF, her abundance of fresh asparagus, her love of Maryland crab & "Sat Lunch at the Farm". This recipe found in *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen met my goal in all ways. Per the intro, " The word *Argenteuil* in any French recipe almost always indicates asparagus, being the town in north-central France famed for this superb seasonal delicacy." *Enjoy* ! -- posted by twissis

Curried Cream of Crab Soup

Sat, 18 Apr 2009 17:17:28 -0400

Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David. -- posted by Buster's friend

Shrimp and Wild Rice Soup

Fri, 24 Apr 2009 10:30:54 -0400

An easy to make soup that is loved by everyone that has tried it. I am always asked to bring it to pitch-ins. -- posted by Chef Greger

Dilly Cream of Salmon Soup

Wed, 29 Apr 2009 16:51:57 -0400

This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet). -- posted by amygdala

Casamento's Oyster Soup

Fri, 01 May 2009 03:15:37 -0400

From The Times-Picayune: "This little-seen recipe for a classic looks unchanged from the time the restaurant opened in 1919. It's one of 49 recipes in Kit Wohl's "New Orleans Classic Seafood" (Penguin Publishing.)" -- posted by Buster's friend

Crab Bisque

Sun, 10 May 2009 20:06:23 -0400

This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania. -- posted by Leslie in Texas

Cream of Crawfish Boil Soup

Tue, 12 May 2009 01:14:38 -0400

I just invented this tonight, after getting "stuck" with a couple of pounds of crawfish from a crawfish boil. It's so good I wanted to hop around the kitchen singing. This recipe is for crawfish boil leftovers; it won't be the same otherwise. You'll need two pounds of whole crawfish plus the corn, potatoes, etc, that were boiled with them. (My two-pound package contained two short corns on the cob, four little new potatoes, and two pounds of whole crawfish.) You can use whatever proportions you like, and don't let anybody tell you otherwise. -- posted by lolsuz

Crab Bisque

Fri, 15 May 2009 00:56:23 -0400

This is as close as I can come to the dish served at Broussards -- posted by Witch Doctor

Robin's Salmon Bisque

Wed, 27 May 2009 22:37:59 -0400

We frequent Cambria, California often. One of our favorite restaurants is Robin's. They have a DELICIOUS, to die for, salmon bisque. This is their recipe. -- posted by Shelley Ann

Crab & Cheddar Soup

Sat, 06 Jun 2009 03:05:10 -0400

This recipe was taken from "Of Tide & Thyme" published by the Jr. League of Annapolis, MD in 2001. Submitter says children will devour this soup. -- posted by Dan-Amer #1

Asparagus, Crab & Tarragon Bisque Shanachie

Fri, 26 Jun 2009 16:21:54 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups ... and this is one of their most frequently requested seafood soups, especially in the spring, when fresh asparagus is available. Crab claw meat is less expensive and more flavorful than lump crab meat and so is the ingredient of choice. Recipe will make 3/4 gallon, approximately 12 8 oz servings. -- posted by Gandalf The White

Oyster Bisque

Sat, 25 Jul 2009 03:03:42 -0400

Another local favorite...our family has made this for years. I don't know who first had the recipe, but it has been handed down over the years. This is nice to serve for New Year's Eve when you have a dinner party. It will be well received. I hope this bisque will bring you as much pleasure as it does us! -- posted by Debaylady

Curried Crab Soup from Savannah

Fri, 31 Jul 2009 12:29:33 -0400

This recipe was taken from "Savannah Style" a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired. -- posted by Dan-Amer #1

Kwik and Easy Krab Bisque

Thu, 13 Aug 2009 17:23:54 -0400

Tasty and economical, this makes a generous sized pot of soup for under ten dollars, and my fourteen year old son loves it. -- posted by eclectricity

Chilled Corn & Crayfish Soup/Creme Fraiche & Chives

Thu, 20 Aug 2009 02:05:40 -0400

This delicious chilled soup recipe, courtesy of chef Emeril Lagasse is a perfect summer dish, Cook soup until corn is very tender and to serve ladle soup into chilled bowls. This works as a meal on it's own or paired with many of Emeril's recipes - it would even be wonderful during fall nights, as well ;) Chilling not included in time span. -- posted by Manami

Low Carb Crab Bisque

Thu, 20 Aug 2009 02:06:08 -0400

Easy peasy. Twenty minutes. Delicious. We make it with the 1-lb can of crab claw meat which is terrific (Trader Joe's, Lucky Market in the refrigerated seafood section) and runs about $9.) -- posted by One Happy Woman

Lobster Bisque

Tue, 01 Sep 2009 11:00:40 -0400

This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you dont need to fuss with cooking live lobsters or getting the meat out of the shells and you dont need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you dont have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons. -- posted by MarielC

Crab Bisque

Wed, 09 Sep 2009 18:14:26 -0400

We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick -- posted by Ravenseyes

Scallop Chowder

Mon, 14 Sep 2009 13:42:44 -0400

I found this recipe in Coastal Living. It calls for Pernod which is a licorice-flavored liqueur, but I would think you can leave it out if you wish. I also think you can substitute clams for the scallops. -- posted by Chris Reynolds

Sarasota's Best Scallop Bisque

Fri, 25 Sep 2009 01:04:44 -0400

This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course. -- posted by SarasotaCook

Shrimp, Crab and Corn Bisque

Fri, 02 Oct 2009 16:10:55 -0400

This recipe was given to me by a friend and it is the creamiest, most wonderful combination of deliciousness!!! Evertime I make it it gets rave reviews. It is not for the fat conscious...........Oh heck...try it at least once, you'll love it!!! -- posted by Chef53Kathy

Cold Southwestern Corn and Shrimp Soup

Sun, 04 Oct 2009 01:41:16 -0400

No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . . -- posted by Manami

Kellymac's Corn and Crab Bisque

Wed, 07 Oct 2009 14:13:57 -0400

I had some leftover lump crab and this is what I came up with. It is easier and just as tasty as shelling fresh crab. My boyfriend likes it with more pepper and more hot sauce so add more if you like spice. I hope you enjoy. -- posted by KellyMac6

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Shrimp and Asparagus Bisque

Mon, 19 Oct 2009 13:54:59 -0400

A great recipe for any seafood lover. -- posted by KHardee

Clifton Country Inn Crab and Corn Chowder

Mon, 26 Oct 2009 13:39:23 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law of Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Lobster and Chive Bisque

Thu, 05 Nov 2009 02:23:42 -0500

I haven't tried this yet but I found this in "The Best of Mr. Food 15-Minute Recipes" magazine which my daughter gave me before we left for California. It sounded quick and yummy. For the sherry you can substitute chicken broth. -- posted by mama smurf

Crawfish & Shrimp Bisque

Fri, 06 Nov 2009 12:22:33 -0500

So good you'll want to slap yo mama! This recipe makes enough for a dinner party or to share with family and friends. I suppose you can try to reduce the ingredients but I never have and all is gone in a couple of days. -- posted by Chef Geoff in New Orleans

Shrimp Newburg Soup

Mon, 30 Nov 2009 01:38:11 -0500

I made this soup for Thanksgiving dinner, and hubby said he liked it, so I thought I'd post it and see what others think. I much preferred it warmed up the next day, so it fits well into the make-ahead and reheat category. The overnight sit allows the flavors to blend and mellow. Just don't let it boil when you reheat it. I used fat free half and half, and it worked out well. I used pre-cooked shrimp, but the recipe allows for raw ones. -- posted by Cook In Southwest

Seafood Corn Chowder

Fri, 04 Dec 2009 16:10:05 -0500

I make this recipe on cold winter days to help warm up my family. It is easy and tastes so good. I have used the recipe as listed, or have added a can of Crabmeat, shrimp, and really any seafood. You could probably substitute lower calorie items, and still have the taste. Enjoy! -- posted by JJTYELLA

Oyster Stew

Tue, 08 Dec 2009 11:01:59 -0500

my husbands recipe from when he was a bachelor -- posted by lockerlady

Lobster Bisque

Tue, 08 Dec 2009 17:37:07 -0500

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though weve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion. We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three

Crab Bisque

Tue, 22 Dec 2009 15:41:04 -0500

This recipe is absolutely delicious. I found it was thinner than I like, so I cut the amount of fish stock in half (3 cups) the next time I made it. -- posted by Chef Dean #2

Spicy Prawn Soup

Wed, 06 Jan 2010 21:00:43 -0500

Right now, the temperature is 49 degrees & I live in South Florida. The compressor for the heat on the first floor of the nursing home is broken, can you imagine? We don't even have clothes for this weather -- I think I'll spend some more time in my room in my flannel granny gowns - that my daughter insisted I have! So I found this recipe this morning, we made it and it's great! ;) A quick and spicy wok-based soup means one pan, zero fuss and supper's on the table in 20 minutes. Good Food Magazine, November 2007 edition.:) If you can't find a can of coconut milk, use a block of creamed coconut or a carton of coconut cream, diluted as instructed. -- posted by Manami

Cheap and Easy Crab Bisque

Tue, 12 Jan 2010 18:12:22 -0500

I was at a restaurant and they were serving red pepper crab bisque and it was so delicious, so I came home and made my own version of it. Real crab can be a little pricey so I used imitation, not as good but a lot more healthy for my budget. I loved how it turned out and I hope you do too! It's great served in a bread bowl or eaten with buttered Portuguese rolls. -- posted by Smuckercooker

Crab and Corn Bisque

Mon, 18 Jan 2010 01:53:05 -0500

Quick,easy and very yummy! -- posted by kristalyn