Campbell’s kitchen seafood bisque recipe

Campbell’s Kitchen Seafood Bisque

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
If you're a fan of creamy and flavorful seafood dishes, then Campbell's kitchen seafood bisque recipe is a must-try. This delectable recipe combines the rich flavors of various seafood, such as shrimp, crab, and clams, with a velvety smooth bisque base. The result is a luxurious and satisfying dish that will impress your guests or make for a special meal at home. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced cooks and beginners alike.

Keywords: seafood bisque, Campbell's kitchen, creamy, flavorful, easy-to-follow instructions

Campbell's kitchen seafood bisque recipe details

Campbell’s kitchen seafood bisque recipe, recipe Rating: 4.6
Number of votes:121

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.
Ready in: 30 mins

Ingredients

Serves: 8

• 1/4 cup sweet butter
• 1 pound fresh OR frozen seafood (cut-up lobster, shelled shrimp, scallops, crabmeat OR imitation crabmeat)
• 2 (10.75 ounce) cans Campbell’s(R) Condensed Cream of Shrimp Soup
• 2 (10.75 ounce) cans Campbell’s(R) Condensed Cream of Potato Soup
• 1 cup heavy cream
• 4 cups half-and-half
• 1 dash hot pepper sauce to taste
• 1 teaspoon cream sherry to taste

Preparation method

Prep: 10 mins | Cook: 20 mins

Melt butter in large saucepan.

Add your choice of seafood and cook until done. Any type of seafood will work well, but best is to mix multiple types. This gives most round taste.

Add soups, heavy cream and half-and-half; stir until smooth.

Heat through. Season with hot pepper sauce and sherry.