Shrimp and Corn Bisque

From Cooking with Paula Deen, Jan/Feb 2007

  1. 1 large potato, baked, peeled, and chopped
  2. 1 tablespoon margarine
  3. 1/4 cup chopped green onion
  4. 2 cloves garlic, minced
  5. 1/8 teaspoon black pepper
  6. 2 (10.75-ounce) cans cream of potato soup, undiluted
  7. 1 (12-ounce) can evaporated milk
  8. 4 ounces milk
  9. 4 ounces cream cheese, softened
  10. 6 ounces Velveeta Cheese
  11. 1 (15-ounce) can cream-style corn
  12. 1 (15-ounce) can whole kernel corn, drained
  13. 1 pound medium shrimp, peeled, deveined, and chopped
  1. Melt margarine in a large Dutch oven. Add chopped green onion, garlic, and pepper. Sauté until tender. Stir in potato soup, evaporated milk, milk, cream cheese, Velveeta cheese, and both cans of corn. Cook over medium heat, stirring constantly. When cheeses have melted, add chopped baking potato and stir in to thickened bisque. Add shrimp. Cook 5 to 10 minutes, or until shrimp are cooked and heated through. Serve hot.
Makes 4 servings