Shrimp Bisque Chowder

4 servings servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
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Shrimp Bisque Chowder
A creamy, comforting shrimp bisque chowder with tender shrimp, onion, and celery in a rich milk-based broth seasoned with Tabasco, lemon juice, and paprika. Ready in under an hour and perfect for seafood lovers looking for a warming bowl of Louisiana coastal flavor.

Ingredients

4 servings servings
  • 4 tbsp butter
  • 1 small onion, chopped
  • 1/2 cup celery, finely diced
  • 1 lb raw shrimp, chopped
  • 2 tbsp flour
  • 1 quart milk
  • 1 1/2 tsp salt
  • 1/2 tsp tabasco sauce
  • 1/4 tbsp paprika
  • 2 tsp lemon juice

Step-by-Step Instructions

  1. In large saucepan melt butter over medium heat. Add onion and celery. Cook until onion is tender but not brown, about 5-7 minutes.
  2. Add shrimp and cook for 2 minutes stirring frequently, just until the shrimp turn pink.
  3. Blend in flour, stirring well to coat the vegetables and shrimp. Gradually stir in milk, whisking to prevent lumps. Add salt, Tabasco sauce, paprika, and lemon juice.
  4. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.

Common Problems and Solutions

Q: Why is my bisque lumpy?

A: Make sure to blend the flour thoroughly into the butter and vegetables before adding the milk. Then add the milk gradually while whisking constantly to prevent lumps from forming.

Q: Can I use frozen shrimp?

A: Yes, just thaw them completely and pat dry before chopping. Frozen shrimp may release a bit more water, so you might want to cook them an extra minute to evaporate excess moisture.

Tips and Techniques

Don’t overcook the shrimp—they only need about 2 minutes before adding the flour, and they’ll continue cooking in the hot broth. Overcooked shrimp get rubbery. For a richer bisque, you can substitute half-and-half or heavy cream for part of the milk.

Ingredient Substitutions

  • raw shrimp: cooked shrimp, canned crab meat, or cooked lobster meat
  • whole milk: half-and-half or a mix of milk and heavy cream
  • Tabasco sauce: Crystal hot sauce or your preferred Louisiana hot sauce

Equipment Needed

  • Large saucepan
  • Whisk
  • Wooden spoon
  • Knife and cutting board

Historical Context

While classic French bisque involves roasting shells and a lengthy reduction process, Louisiana cooks adapted the concept into quicker, more practical versions using fresh Gulf shrimp and simple pantry ingredients—perfect for getting dinner on the table without sacrificing flavor.