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Shrimp/Crawfish Bisque

By on Nov 17, 2013 in Recipes | 0 comments

The Resident Chef product:
Potato Soup Mix

1/2 Cup Butter
1 medium onion, chopped
1/4 cup chopped green onion
2 1/2 cups half & half
2 (15oz) cans cream style corn
2 (15oz) cans whole kernel corn
22 oz of prepared ‘The Resident Chef’ potato soup mix
1/4 tsp of creole seasoning
salt to taste
1 pound crawfish or shrimp peeled

Melt butter in a large pot over low heat and saute onions until clear. Pour in half & half, creamed corn, whole kernel corn, and potato soup. Season with Creole seasoning. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish or shrimp, and cook for 20 more minutes.

Great on a cold day!

Get your TRC Busy Day Potato Soup today here:

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