continuing the Southern tradition of New Orleans’ soups and stews, i prepared a shrimp bisque that was over the top. this recipe came together so easily, and was super tasty. i would say this recipe is one of the best for creamed soups. it could be made with lobster or even clams for a clam chowder. i found the recipe in Southern Living magazine, January 2004 issue.
assemble these ingredients and then begin preparation — 2 tablespoons margarine, 1 medium chopped onion, 2 cans of Campbell’s cream of potato soup, 3 cups of milk or half and half, 1/4 teaspoon ground red pepper, 1/2 bag of medium-sized fresh shrimp, cleaned and cut into segments, 1 cup of Monterey Jack cheese, parsley flakes for the garnish.
melt margarine in a dutch oven on the stove top. saute the onion for six minutes or until tender. stir in the cream of potato soup, milk and pepper to incorporate. bring up to a boil and reduce the heat. add the shrimp and simmer until the shrimp turn pink and are fully cooked. stir in Monterey Jack cheese and then serve. garnish with parsley flakes. serve with crusty bread or oyster crackers.