Slow Cooker Shrimp Bisque

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Slow Cooker Shrimp Bisque

Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings 4


  • 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


  • 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!


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.


Calories: 947kcal | Carbohydrates: 85g | Protein: 44g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 358mg | Sodium: 1365mg | Potassium: 1616mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2656IU | Vitamin C: 31mg | Calcium: 460mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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