Slow Cooker Shrimp Bisque

Slow Cooker Shrimp Bisque

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Ingredients:
4 tablespoons butter
6 green onions, chopped plus a few extra for garnish
3 cans (10.5 ounces each) cream of potato soup
4 cups frozen corn
8 ounces cream cheese
4 cups half-and-half
1 tablespoon Tony Chachere’s Creole Seasoning or Tony Chachere’s No Salt Seasoning Blend.
A few dashes of hot sauce
3 cups country style frozen hash brown potatoes
1 to 1 1/2 pounds small peeled, uncooked shrimp
salt and pepper

Directions:
Melt butter in a skillet. Add green onions and cook a few minutes over low until they just start to soften.
Add all of the remaining ingredients but the shrimp to a slow cooker. Cook on low for 90 minutes to 2 hours until melted. Stir occasionally. Add shrimp. Cook on high for another 15 minutes or so or until shrimp turns pink. Taste to see if a little salt and pepper or extra hot sauce is needed. Serve soup in bowls with some extra scallions on top. Great with bread for dunking!

Notes:
You can also make this on the stove. Use a non-stick large soup pan. Start by cooking the onions and butter. Add all ingredients but shrimp. Bring to a simmer often, being careful not to burn. When all is melted, add shrimp and simmer on low until shrimp turns pink.

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