Creamy Seafood Symphony Bisque

This rich, comforting Creamy Seafood Symphony Bisque is made with shrimp, crab, green onions, milk, heavy cream, and Old Bay seasoning.

this Recipe

Look, I’ll be honest—I didn’t set out to make a bisque. I didn’t wake up with a gourmet plan or some seafood fantasy. Nope. It was one of those random days where everything felt off. Cold outside, dishes piling up, I was in sweatpants for the third day in a row… you know the type. All I knew was: I wanted something warm. Something creamy. And for some reason? Something that tasted vaguely like the ocean.

Cue: this Creamy Seafood Symphony Bisque. The name sounds fancy, I know. But really, it’s a humble little soup dressed up in a nice coat. I threw it together with some leftover shrimp, canned crab (the good kind, not the weird stringy stuff), and a dream. Okay—not a dream exactly, but more of a gut instinct. And hey—it worked.

What came out of that pot was pure magic. It reminded me of a trip I took once to this tiny beach town where I ate seafood chowder in a windy café by the docks. That trip was full of sea spray, wind-tangled hair, and overpriced parking. But that chowder? Totally worth it.

This bisque brings back that feeling. Minus the parking tickets.

Why You’ll Love This Creamy Seafood Symphony Bisque Recipe?

You know how some recipes feel like they’ve been with you forever? That’s this one now. It’s the kind of soup that feels both fancy and familiar. Like if a hug wore a tuxedo.

What I love about it:

• It’s rich, but not too heavy. Comforting, without making you need a nap.

• It feels like something you’d order at a nice restaurant… but it’s made with ingredients from your freezer and pantry.

• It’s simple. No shelling, peeling, or cooking seafood from scratch unless you really want to.

• It smells amazing. Like buttery onion, warm cream, and that unmistakable cozy seafood aroma.

It’s also the kind of thing you can eat with socks on and still feel like royalty. And that, to me, is the definition of good food.

Ingredient Notes:

This isn’t a recipe that asks for unicorn tears or saffron picked by moonlight. Here’s what’s going in, and why it matters.

• Crab meat (8 oz): I use the kind in the refrigerated section that’s already picked and ready to go. Lump crab if you’re feelin’ fancy. I wouldn’t go imitation here, unless you’re in a pinch and really want that bisque fix.

• Cooked shrimp (8 oz, chopped): I always keep a bag of frozen shrimp in the freezer. I thaw them under cool water, chop them up a bit, and toss them in near the end.

• Butter (4 tbsp): No substitutes. It’s buttery bisque. We need butter.

• Green onions & celery (⅓ cup each): Adds a sweet, mellow base flavor. It’s subtle, but skip it and you’ll notice.

• Milk (2 cups) & heavy cream (1½ cups): This duo gives the bisque its velvety texture. Cream brings the richness. Milk keeps it from tipping into “this-is-too-much” territory.

• Tomato paste (1 tbsp): It won’t make it taste tomato-y. It just adds that little depth that makes people go, “Wait, what is that?”

• Flour (3 tbsp): For thickening. Nothing dramatic. Just enough to keep it from being too brothy.

• Old Bay Seasoning (1 tsp): Look, I’m not saying this is the secret ingredient… but it is the secret ingredient.

• Salt and pepper: To taste. Always. You do you.

How To Make Creamy Seafood Symphony Bisque?

Step 1: Butter first. Always.
Melt the butter in a big saucepan. You want it sizzling, not browning. Add the celery and green onions and let them soften. No rushing. They’re laying the foundation.

Step 2: Roux things up.
Add the flour and stir. It’ll look a bit pasty—don’t panic. This is what gives the bisque that silky, thick body we’re after. Let it cook for a minute, just to take the raw edge off.

Step 3: Milk it.
Warm the milk separately (yes, it’s worth it), then slowly whisk it into your flour-veggie mix. Slow is key here—you’re building creaminess without lumps.

Step 4: Flavor magic.
Now bring in the cream, tomato paste, salt, pepper, and Old Bay. Stir, lower the heat, and let it hang out for a while. This is the simmer-and-stare phase. Let it thicken a bit and breathe in that dreamy smell.

Step 5: Add the seafood.
Gently fold in the crab and shrimp. Let them heat through without boiling—overcooked seafood = rubbery sadness. Keep it gentle. Keep it sweet.

Step 6: Taste and serve.
Taste it. Add more salt or Old Bay if needed. Then pour it into bowls, garnish with parsley if you’ve got it, and serve it with something crusty for dipping.

Storage Options:

• Fridge: Airtight container, up to 3 days. Reheat gently over low heat. Don’t rush it, and maybe add a splash of milk if it thickens too much.

• Freezer: I’ll be honest—cream-based soups don’t love the freezer. The texture can get weird. If you do freeze it, be ready for a bit of separation when you reheat. Stir like your life depends on it.

Variations and Substitutions:

• No crab? Just use more shrimp. Still dreamy.

• Feeling spicy? Add a pinch of cayenne or a splash of hot sauce.

• No cream? You can use half-and-half. Not quite the same, but still good.

• No tomato paste? Leave it out. You’ll miss a tiny bit of depth, but it won’t ruin anything.

• Want more veggies? Dice up some carrots or leeks. Just don’t go too wild—you want the seafood to shine.

This soup’s flexible. It doesn’t judge.

What to Serve with Creamy Seafood Symphony Bisque?

You could serve this in a teacup and call it an appetizer, but let’s be real—this is dinner.

Pair it with:

• Crusty bread. The kind that scratches the roof of your mouth.

• A fresh green salad with a zingy dressing.

• Roasted asparagus or broccoli.

• A chilled white wine. Or hot tea. Whatever helps you unwind.

Or just grab a spoon and eat it standing over the stove. I won’t tell.

Frequently Asked Questions:

Can I make it ahead of time?
Absolutely. The flavors deepen overnight. Just don’t boil it when you reheat or the cream might split.

Can I use fresh seafood?
Sure! Go wild if you’ve got the time and energy. But frozen works beautifully.

Can I make it dairy-free?
You can, but it’s tricky. Full-fat coconut milk might work, but it’ll taste more tropical than classic. Just a heads up.

Here’s what I’ll say: this Creamy Seafood Symphony Bisque isn’t the kind of soup you just throw on the table and forget. It’s the kind you sip slowly, maybe while staring out the window pretending you’re in a coastal cottage somewhere.

It’s comfort food for when you need comfort. It’s a gentle nudge to pause. A spoonful of calm in a loud world.

So go make it. Curl up with a bowl. And let it warm more than just your hands.

And hey—if you tweak it, ruin it, fall in love with it, or eat it straight from the pot? I wanna hear about it.

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Delicious Chicken and Garlic Parmesan Rice Recipe

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Creamy Seafood Symphony Bisque

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Imagine wrapping yourself. In the cozy warmth of a seaside sunset. Where the air is filled. With the comforting scent of salt. And serenity. That's the essence. Of our Creamy Seafood Symphony Bisque. Each spoonful is a tender embrace of luscious crab. And shrimp. Gently folded into a creamy, whisper-thin broth. That sings with the spices of the ocean. It's a recipe. Not just made in the kitchen. But crafted from memories of laughter. Shared stories. And the intimate joy of meals. That lingers in your heart. Long after the last bite. This bisque isn't merely food. It's a moment of connection. A luxurious pause in the rush of life. Where every ingredient tells a story of comfort. Love. And the simple, profound pleasure of good food shared.

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Servings

Ingredients

1x2x3x

• 8 oz crab meat
• 8 oz cooked shrimp cut in pieces
• 4 tablespoon butter
• ⅓ c green onions chopped
• ⅓ c celery chopped
• 2 c milk
• 1 ½ c heavy cream
• 1 tablespoon tomato paste
• 3 tablespoon flour
• Salt and pepper to taste
• 1 teaspoon Old Bay Seasoning

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Instructions

 

1. In a saucepan over medium-high heat. Melt the butter.
2. Add the chopped celery and green onions. Cooking until they're soft.
3. Mix in the flour. And cook for a minute. To create a base.
4. Warm the milk in a separate pot. Then gradually add it to the saucepan. Whisking to avoid lumps.
5. Stir in the Old Bay Seasoning. Salt, pepper, heavy cream, and tomato paste. Lower the heat to a simmer.
6. Let the bisque simmer gently. Until it starts to thicken.
7. Add the shrimp and crab meat. Heating everything through.
8. Garnish with fresh parsley. Before serving. Enjoy your bisque warm!

Notes

To transform our beloved Creamy Seafood Symphony Bisque. Into a gluten-free delight. Embrace a simple swap. That keeps the essence of the sea intact. While welcoming everyone to the table. Instead of traditional flour. Let’s turn to the magic of cornstarch. A faithful ally. In achieving that perfect, velvety thickness. Without a trace of gluten. Begin by mixing 2 tablespoons of cornstarch. With an equal part of water. To create a smooth slurry. Once our bisque begins to whisper of simmering dreams. Stir in this blend. And watch as it thickens to perfection. Mirroring the embrace. Of the ocean's depths. This small gesture. Ensures that the symphony of flavors. In our bisque can be savored by all. Making every spoonful. A celebration of inclusivity. And the boundless joy of cooking.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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