Artichoke Shrimp Bisque
- SERVES
- 8
- COOK TIME
- 10 Min
No one will know how easy it is to make this rich soup! I've pumped up canned soup, so everyone will agree you cook like a professional chef!
What You'll Need
- 2 (10-3/4-ounce) cans cream of shrimp soup, undiluted
- 3 cups milk
- 1/2 (16-ounce) loaf mild Mexican-style process cheese spread, cubed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon Beau Monde seasoning (optional)
- 1 (5-ounce) package frozen cooked small shrimp
What to Do
- Combine first 7 ingredients in a Dutch oven; cook over low heat until cheese melts and mixture is hot, stirring often.
- Add shrimp; cook 1 minute or until thoroughly heated, stirring often. Spoon bisque into serving bowls.
Notes
Read NextLeftover Ham Bone Soup
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 186
- Calories from Fat 76
- Total Fat 8.5g 13 %
- Saturated Fat 4.1g 21 %
- Trans Fat 0.1g 0 %
- Protein 11g 22 %
- Amount Per Serving % Daily Value *
- Cholesterol 59mg 20 %
- Sodium 1,077mg 45 %
- Total Carbohydrates 17g 6 %
- Dietary Fiber 0.8g 3 %
- Sugars 5.3g 0 %
