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Seafood Bisque

American.foodie's picture
Ingredients
  Shrimp 1⁄2 Pound, shelled, deveined and cut in half crosswise
  Sea scallops 1⁄2 Pound, coarsely chopped
  Canned whole new potatoes 16 Ounce, drained and diced (1 Can)
  Garlic 1 Clove (5 gm), crushed
  Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Canned chicken broth 27 1⁄2 Fluid Ounce (Two 13 3/4 Ounce Cans)
  Ground white pepper 1⁄2 Teaspoon
  Light cream/Half and half 1 Cup (16 tbs)
Directions

In large saucepan, over medium heat, cook shrimp, scallops, potatoes and garlic in margarine until seafood is done.
Stir in flour until blended.
Gradually add chicken broth and pepper.
Heat to a boil, stirring constantly.
Boil 1 minute.
Stir in light cream; heat through. (Do not boil.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Interest: 
Everyday

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