Chunky Seafood Bisque

Scarf weather drives the urge to seek comfort foods as the pending change to winter is eventually coming (even though most of us are in denial). What could be more comforting than a bowl filled to the brim with hot soup? Nothing much can compare or instantly warm your heart and belly especially when there are fresh Parmesan thyme biscuits from the oven to go along with it.

With the neighbour seafood boil evening event completed and a bounty of seafood broth at disposal it is only natural to make a bisque. Not just a bisque but a hearty one with big chunks of seafood that you can really dig a spoon into.


Growing up seafood based soups were not really on the family menu. I am not sure why as we did enjoy fish and other seafood. Clam chowder was something I tried first in my 20s so that let’s you in on a timeline of when ‘other foods’ graced my palate.

There was plenty of seafood broth already made from the boil and some left over lobster, mussels and shrimp which was all I pretty much needed to get the bisque party started!

Making a new dish from leftovers from the initial dish is nothing new to my family. I often reinvent a new meal which comes naturally. My Grandma and my Mom are the influence of this magical act of a full meal seemingly appearing from out of nowhere. It is ever so important to make the most of what we have available these days just as it was when they were providing for their family.


If you do not have the leftovers already available to make this dish, no worries as you can always start fresh and enjoy it just the same. So grab the ladle and fill your bowl!

Chunky Seafood Bisque

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Chunky Seafood Bisque

This chunky seafood bisque is sure to delight and warm your heart.


  • 1/3 cup flour
  • 2 Tbsp butter
  • 2 tsp Old Bay seafood seasoning
  • 9 cups seafood broth
  • 2 lobster tails cooked and chopped
  • 1 cup large cooked shrimp chopped
  • 1/2 cups cooked mussels removed from shell
  • 3/4 cup cooked potatoes chopped
  • 3/4 cup cooked corn


  1. Melt the butter in a large stock pot and add the flour. Continue to stir the roux until the flour is a light brown color. Add in the Old Bay seafood seasoning and stir.
  2. Slowly add the seafood stock and stir continuously until combined making a thicker soup stock.
  3. Add in the cooked seafood, potatoes and corn. Heat until all ingredients are warmed through and serve.
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