Seafood and Corn Bisque (Feeds 3-4)


1 tsp - Chili powder

3 - Green onions (sliced)

2 tbsp - parsley

5 tbsp - butter/margarine

3 tbsp - tomato sauce

1 bag - Medium-sized shrimp or bay scallops

2 - Potatoes(Diced) or 1/2 bag of Potato Gnocchi

1 tbsp - All purpose Flour

3 1/2 cups - Half and Half

4 tbsps - Sherry cooking Wine

1 1/2 tbsp - Garlic Powder

1 1/2 tbsp - Onion powder

1 tbsp - sugar

1 teaspoon - Black pepper


Old Bay

1 can of sweet kernel corn



  1. Dice potatoes into small cubes about 3/4-inch and slice green onions thinly. Add potatoes or potato gnocchi to pot of water. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 minutes longer until potatoes are very soft when pierced with a fork.

  2. Heat a pan on medium-heat and add 2 tbsp of butter/margarine. Add seasoned shrimp to pan and sauté.

  3. In a separate pan, add tbsp of butter and sliced green onions to pan and sauté.

  4. Stir flour in to the butter and green onions. Continue stirring, for 2 minutes, then remove from heat.

  5. Boil half and half on medium heat and add 2 tbsp of butter/margarine. When half and half is done heating, pour into pot with the green onions.

  6. Add the remainder seasonings, sugar, tomato paste, sherry wine

  7. Set stove to low-medium. Stir until thickened. Once thickened, add corn(drained), shrimp/scallops and potatoes to soup

  8. Serve. Enjoy!

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