Slow Cooker Shrimp Bisque
Slow Cooker Shrimp Bisque
Servings
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
Instructions
- 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.
Nutrition
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.
