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 cup 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.