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Shrimp, Crab, and Corn Bisque Recipe

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This recipe for Shrimp, Crab, and Corn Bisque is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter
2 cans condensed potato soup
1 can condensed cream of shrimp soup
8 oz cream cheese
2 cans white shoe peg corn, drained
1 c chopped green onions
16 oz half & half
1 lb shrimp
1 lb crabmeat
Tony Chachere's seasoning
Directions:
Directions:
Peel shrimp. Boil shrimp shells in a 2 quart pot to make a stock. Set aside. Melt butter in a 5 quart pot. Wilt green onions in butter. Add cream cheese and stir until melted. Add soups and corn. Add shrimp, crabmeat, and half & half. Add strained shrimp stock to thin to desired consistency. Season with Tony Chachere's to taste. Cook until shrimp are done and soup is hot.
Personal Notes:
Personal Notes:
If you do not have access to Tony's seasoning, see recipe under Al's Marinade.

 

 

 

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