Seafood Bisque

Most use imitation crab in the recipe. Clam bisque is the same except with the juice of the clams in place of some of the milk to make up the 2 cups and add the chopped clams last.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil celery in 3/4 cup of water until tender. Melt butter in pan and saute onion until transparent (not brown).

Step 2

Add flour and stir well. Add milk slowly and celery and chicken bouillon cube. Add bay leaf.

Step 3

Simmer until thick (like a medium white sauce). Add chopped seafood. Add salt and pepper to taste.

Step 4

If it isn't thick enough add more flour and cold water (mix) and add to bisque. If it's too thick add more milk.