[thedoc]

Several years ago we would deliberately go in a particular direction on Fri. eve. so that we could stop in at a local restaurant for their Seafood bisque. Then there was the oil spill in the gulf and they couldn't get the shrimp for the soup. Not long ago the restaurant was closed, the property sold and someone built an auto parts store. I was getting hungry for the soup so I made up my own recipe. My seafood bisque.

Classic Mushroom soup - 18 oz can,
Traditional New England Clam Chowder - 18 oz can,
Cream of Shrimp soup - 10 oz can,
Cream of Celery soup - 10 oz can,
Crab meat - 6 oz can,
Minced clam - 6 oz can,
Tiny Shrimp - 8 oz (2 - 4 oz cans),

Use up to 1 cup of chicken broth to clean out the cans,
Add one squirt of liquid Amino.
Jalapeno peppers to suit. I got some to use and my wife said I would probably only use about 1/2 of one, Except for a bad section that I threw away I used most of 2 of them, and could still only get a little bite. I had trimmed out the core and seeds.
Mix all the soups together and cook, add minced Jalapeno pepper to suit, add potato flakes to thicken if needed.