Guess what’s coming up?! National Seafood Bisque Day on October 19th! And what better to celebrate this day than to cook a seafood bisque. Did you know that the word “bisque” is thought to be derived from Biscay? On the other hand, in bisques the crustaceans are certainly “bis cuites” or "twice cooked" (like biscuit). How ironic! Below we have two fantastic recipes for bisque, so check them out and get the ingredients! Celebrate this day cozied up by the fire, enjoy the fall weather and have a bowl of bisque! Or 2, or 3. 

Corn and Crab Bisque

6 servings

1 lb. Crab claw meat

1 sm. Onion, diced

1 Celery stalk, diced

1/2 Tsp. Season-All seasoning

2 Tsp. Garlic powder

2 Tbsp. Chicken broth

1 lb. Frozen corn

1/2 c. Flour

1 pint Whipping cream

1/2 gallon Whole milk

Melt butter in pan. Add onion, corn, bell pepper and celery. Simmer for 10 minutes. Mix in flour, stirring constantly, until well blended. Add Season-All seasoning, garlic powder, whipping cream and milk. Stir constantly. Simmer approximately one hour until thickens slightly. Stir frequently. Thicken more with cornstarch, if needed. Remove from heat and add crabmeat.

Shrimp Bisque

6 to 8 servings

1/4 stick butter

1 medium red bell pepper, chopped

3 tsp garlic, minced

2 tsp chopped shallots

1 tbsp shrimp base

3/4 tsp old bay seasoning

1 1/4 tsp crab boil

6 to 8 dashes tabasco

1/4 cup flour

1 pound medium shrimp

3 cups heavy cream

2 cups half and half

In a heavy dutch oven over medium-high heat, melt butter; add bell pepper, garlic, shallots, shrimp base and seasonings. Stirring occasionally, cook until pepper is tender. Whisk tabasco and flour; cook another4 to 5 minutes. Add shrimp; cook another 2 to 3 minutes. Add heavy cream and half and half; stir until well incorporated. Lower heat to medium; simmer 30 to 45 minutes.