I don’t know about you, but New Year’s Eve reminds me of fancy seafood meals filled with rich and flavorful tastes. Our current situation, with three young kids, I have generally veered away from serving fancy seafood on New Year’s Eve…you know, cause my kids prefer macaroni and cheese and chicken nuggets. Ha! However, this Louisiana Seafood Bisque is super easy to make, so even if I am catering to young children, I can still whip up a yummy seafood dish for my husband and I.
A true bisque is a seafood soup, but it is often used to describe a creamy soup. This Louisiana Seafood Bisque fits the above definition…seafood and creamy. Rich and filling with a kick of creole seasoning makes this great for a holiday meal starter or serve with some crusty bread and a side salad and make a full meal.
My old college roommate Steph shared this recipe with me, it’s one of the few meals she cooks. Therefore, I knew it would be a good one! (Yes, she still doesn’t cook, just like our college days.) In the coming New Year’s holiday or the chilly winter days ahead be sure to give this seafood bisque a try!
- ½ cup butter
- ½ cup chopped onion
- 1 lb real crab meat (can subsitute crawfish tails if desired)
- 2 (10.75 oz) cans cream of potato soup
- 1 (10.75 oz) can cream of mushroom soup
- 1 (15 oz) can yellow corn, drained
- 1 (8 oz) can white corn, drained
- 1 (8oz) pkg cream cheese
- 1 pint half and half
- 1-2 Tbs creole seasoning
- salt and ground black pepper to taste
- Melt butter in a large pot over medium heat. cook and stir and chopped onion and green onion in the melted butter until softened and fragrant. (apprx 5 min)
- Add crabmeat, potato soup, mushroom soup, yellow corn, white corn and cream cheese. Cook and stir until cheese melts complelty into mixture.
- Pour half and half into the pot, stir.
- Season with creole (start with a little and add more to taste) and salt and pepper as desired.
- Cook until hot. Enjoy
Other great soups to try:
