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Campbell's Kitchen Seafood Bisque

Campbell's Kitchen Seafood Bisque

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Campbell's Kitchen Table

Campbell's Kitchen Table

An elegant, creamy seafood bisque with a hint of sherry flavor is surprisingly quick and easy to make when you use condensed soups as a base.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in large saucepan. Add your choice of seafood and cook until done.
  2. Add soups, heavy cream and half-and-half; stir until smooth.
  3. Heat through. Season with hot pepper sauce and sherry.
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Reviews

Keely Shaye
22

Keely Shaye

5/7/2010

This is actually one of my favorite recipes from Campbell's. I've never had cream sherry on hand, so even without that ingredient, I still love this soup. I usually add one can of drained oysters, which I chop up, I throw in a can of minced clams (juice and all), a good portion of salad shrimp, some chopped crab (imitation adds a certain sweetness to this recipes, which I love), and if I have the money to splurge, I'll throw in some nice bay scallops. I cook that with the butter until everything is nice and hot, and then add in the soups, cream, and half and half (I didn't have cream once, and just used milk in place of it--it was 1% even--and it still turned out fine. I've never tried cutting out the half and half, though). I add a couple grinds of red pepper flakes, heat on medium low for about 10 minutes, and it's done! My 6-year-old (he's a big seafood fan, like me) loves this with some Ritz or butter crackers.

Carol
17

Carol

11/18/2010

I have made this easy bisque for years and have tried a few things that I think add flavor. Instead of the potato soup I dice potatoes and put them in raw...they basically disappear but it thickens the soup nicely. I also mince about 1/2 c onions into it. If you add a tablespooon or 2 of tomato paste it makes a lovely pink color. The better the seafood you use, obviously the better the experience. Lobster, scallops and shrimp are the best I think, but Ihave thrown in cut up fish and freshly picked crab too. Have not done it with oysters, only because I am not a huge fan of oyters....but I think clams would be good.

BAILEY
3

BAILEY

1/24/2011

Easy to make and delicious

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