Creamy Seafood Bisque

My deceptively simple bisque makes a special first course or even a casual meal with a salad or some bread. I like to top bowlfuls with shredded Parmesan cheese and green onions.

—Wanda Allende, Orlando, FL

Prep: 25 min. • Cook: 25 min. • Makes: 8 servings

• ½ cup butter, cubed
• 1 medium red onion, chopped
• 1 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• ½ cup all-purpose flour
• 1 tsp. salt
• 1 tsp. coarsely ground pepper
• 2 Tbsp. tomato paste
• 1 carton (32 oz.) chicken broth
• 2 cups whole baby clams, drained
• ½ lb. uncooked medium shrimp, peeled and deveined
• 2 cups lump crabmeat, drained
• 2 cups heavy whipping cream
• ½ cup shredded Parmesan cheese
• 2 green onions, thinly sliced

1. 1. In a Dutch oven, heat butter over medium-high heat. Add the red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. 2. Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

1 ¼ cups: 453 cal., 36g fat (22g sat. fat), 197mg chol., 1232mg sod., 12g carb. (2g sugars, 1g fiber), 20g pro.