You can identify bisque by its lightly thickened, silky texture and rich flavour. Perhaps the most famous seafood bisque is lobster, but the soup can also be made with mussels or shrimp and crab.

Chowder is derived from the French word chaudiere, which means cauldron. Early French settlers used these pots on their boats. They cooked some of the day's catch into a stew-like mixture that became known as chowder.

Shrimp and Crab Bisque

Serve this delicious bisque with warm slices of baguette for dunking. Preparation time: 30 minutes Cooking time: 50 minutes Makes: 4 servings

16 medium shrimp or prawns

3 tablespoons (45 mL) olive oil

1 small onion, halved and thinly sliced 1 small carrot, halved lengthwise and thinly sliced

1 small celery stalk, halved lengthwise and thinly sliced

1 garlic clove, minced

1 tablespoon (15 mL) tomato paste

1/4 cup (50 mL) all-purpose flour 1/2 cup (125 mL) dry white wine

4 cups (1 litre) chicken or fish stock 1 bay leaf

1 teaspoon (5 mL) dried tarragon 1/2 cup (125 mL)light cream

* salt and white pepper to taste * pinch cayenne pepper

1 cup (250 mL) fresh, frozen or canned crabmeat, with leg and body meat (see Note)

1/4 cup (50 mL) warm brandy (optional)

1 tablespoon (15 mL) chopped fresh parsley

Peel the shrimp or prawns and reserve the shells. Cut the meat into small pieces, set in a bowl, cover and refrigerate. Heat the oil in a pot set over medium heat. Add the prawn shells, onion, carrot, celery and garlic and cook, stirring occasionally, until the shells are bright red, about 5 minutes. Add the tomato paste and flour and mix until well combined. Add the wine and cook until the mixture is thick. Slowly mix in the stock. Add the bay leaf and tarragon, bring to a gentle simmer, and simmer 20 minutes.

Strain the mixture through a fine sieve into another pot, pressing on the shells and vegetables with the back of a ladle to squeeze out all the liquid. Bring the bisque to a simmer. Stir in the cream, shrimp or prawn meat and crab, reserving a little of the latter to decorate the top of the soup. Simmer a few minutes more, or until the shrimp or prawn is just cooked through. Season the bisque with salt, white pepper and cayenne. Divide the brandy, if using, among 4 heated bowls. Pour in the bisque, garnish with reserved crabmeat and chopped parsley, and serve.

Note: If using frozen or canned crabmeat, be sure to squeeze out as much moisture as you can before using.