You are here: Home / Crock-Pot Soup, Stew And Chili Recipes / Crock-Pot Seafood Bisque
Written by: Crock-Pot Ladies 1 Comment
Jump to Recipe Print Recipe
Learn how to make Crock-Pot Seafood Bisque with this easy recipe. A gourmet soup featuring shrimp and crab in every bite!
Slow Cooker Seafood Bisque
I love a good bisque soup. This rich and creamy French soup features shrimp and crab in a rich and creamy broth that is seasoned just right with shallots, garlic, tomatoes, Old Bay seasoning and then enriched with a little white wine and cream.
Much like our Crock-Pot Lobster Bisque recipe this recipe FEELS super fancy and gourmet. But don’t let the idea of this soup fool you. It comes together rather quickly and the end result is fantastic!
You can opt to leave this creamy soup chunky or blend it into creamy perfection.
I like to pull out a cup or so of the cooked shrimp and crab meat, blend the rest and then add back in the seafood I pulled out. This gives me the best of both worlds…creamy soup with little bites of tender shrimp and crab.
To serve put out some crusty French bread, ladle the hot soup into bowls and if you want garnish your bowls with some parsley and a dollop of crème fraîche.
Ohh la la…perfection!
Equipment Needed For Crock-Pot Seafood Bisque Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Knife
- Cutting Board
- Medium Skillet
- Wooden Spoon
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Can Opener
- Whisk
- Immersion Blender OR Blender
- Ladle
Special Diets
Low Carb | Low Sugar
More Tasty Crockpot Soups To Try!
Crock-Pot Vegetarian Creamy Tortellini Soup
Learn how to make this delicious and creamy Slow Cooker Vegetarian Creamy Tortellini Soup recipe today! Just 6 ingredients and a you have dinner or lunch in a jiffy!
Crock-Pot Creamy Chicken Mushroom Soup
A great recipe to use up leftover cooked chicken, this Slow Cooker Creamy Chicken Mushroom Soup pairs great with a salad & rolls for a fantastic dinner or lunch!
Crock-Pot Butternut Squash Soup
Butternut squash, spices and just a hint of cream cheese combine in this easy, creamy and smooth recipe for Slow Cooker Butternut Squash Soup!
Crock-Pot Cabbage Roll Soup
Get all the flavors of baked cabbage rolls with this hearty Slow Cooker Cabbage Roll Soup! This low carb soup uses riced cauliflower instead of rice to make this healthier!
Recipe Collections:
- Crock-Pot Soup Recipes
- Seafood Recipes
- Shrimp Recipes
- Crab Recipes
- Valentine’s Day Recipes
Crock-Pot Seafood Bisque Recipe
Heidi Kennedy
This simple seafood bisque soup features shrimp and crab meat in a flavorful and creamy broth. This recipe may sound fancy , but in reality you can have a wonderful tasting gourmet soup with very little effort!
3.57 from 66 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Soups, Stews and Chili
Cuisine French
Servings 6 Servings
Calories 334 kcal
Ingredients
- 3 Tablespoons Unsalted Butter
- 2 Medium Shallots (Peeled And Diced)
- 3 Cloves Garlic (Peeled And Minced)
- 4 Cups Seafood Stock
- 14 Ounces Canned Petite Diced Tomatoes (Undrained)
- ⅓ Cup Tomato Paste
- 2 Teaspoons Old Bay Seasoning
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Freshly Ground Black Pepper
- ¼ Teaspoon Red Pepper Flakes
- ¼ Cup Dry White Wine (Or Water Mixed With 1 Tablespoon Apple Cider Vinegar If Alchol Free)
- ¼ Cup All-Purpose Flour
- 1 Cup Heavy Whipping Cream
- 1 Pound Shrimp (Peeled, Deveined And Roughly Chopped)
- 8 Ounces Lump Crab Meat (Picked Through)
Instructions
Melt the butter in a medium skillet over medium heat on the stove top.
Add the diced shallots and minced garlic and saute until tender and translucent. About 10 minutes.
Add the shallot mixture to the base of a 5 quart or larger slow cooker.
Add the seafood stock, diced tomatoes, tomato paste, Old Bay seasoning, salt, pepper and red pepper flakes to the slow cooker.
In a small bowl, whisk together the heavy whipping cream, white whine and all-purpose flour until there are no lumps. Stir this mixture into the slow cooker until well combined.
Cover the slow cooker and cook on LOW for 4 hours or 2 hours on HIGH.
Add the chopped shrimp and lump crab meat to the slow cooker, cover and continue to cook for an addtional 30 to 45 minutes on HIGH or until the shrimp is pink and cooked throughout.
At this point you can eat the soup as is (chunky) or puree the soup using an immersion blender right in the slow cooker or carefully pour the soup into the cup of a blender.
Ladle hot soup into bowls, garnishing with parsley and crème fraîche (if desired) and enjoy!
Nutrition
Calories: 334kcal | Carbohydrates: 19g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Cholesterol: 192mg | Sodium: 1911mg | Potassium: 362mg | Fiber: 2g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 17.3mg | Calcium: 70mg | Iron: 1.8mg
Tried this recipe?Rate the recipe and then let us know how it was!
« Crock-Pot Express Tuscan Soup
Crock-Pot Vegetarian Chili Mac »
Get Free Slow Cooker Recipes!
Trackbacks
[…] Recipe Source: The Crock Pot Ladies©MARILYN'S TREATS. Please feel free to use my images and recipe for your own use. To republish this […]
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.