“The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.” - by Kristy
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
- Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
- Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Nutrition
Amount Per Serving (12 total)
- Calories
- 275 cal
- 14%
- Fat
- 15.6 g
- 24%
- Carbs
- 19.1 g
- 6%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"This was as good as any restaurant bisque I have had in the past. I had nice blue lump crab meat, so I added it in the last 15 minutes. Also, I know that it has enough fat content already, but when ..." See moremaking something for the fam for the first time, I go for all out taste - added a cup of shredded colby/jack cheese at end, and 1/2 can of rotel(suggestion from sis) (Tomatoes and green chile)... thanks! My shrimp and crab were glad they were not wasted!"
JADERN
"This soup was REALLY good! My husband said it was the best thing I've ever made (and we've been together for 10 years). I didn't change anything about the recipe other than I didn't get the veggies ..." See morevery tender when sautéing them and we really liked the crunchiness that added later. I didn't have creole seasoning but had Penzey's Cajun seasoning and I used a teaspoon and a half of that. This is definitely a keeper and next time we'll add a can of crab meat to liven things up. Great recipe!!"
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