Oma's Seafood Bisque (Penzeys)

By rossboys

Ingredients

• 1 large onion, chopped
• 2 sticks butter (Jennifer uses unsalted)
• 8 oz. cream cheese (Jennifer uses reduced fat)
• 1 qt. half & half
• 2 cans cream of potato soup OR 3 Cups water/vegetable stock plus 1 medium potato, diced
• 1 16-oz. pkg. small frozen shrimp (we could only find medium and cut them in thirds)
• 1 6-oz. can crab meat
• 1 8-oz. pkg. frozen corn
• 1/2 tsp. CRUSHED RED PEPPER FLAKES
• 1/2 tsp. PENZEYS PEPPER

Preparation

Step 1

In a large stockpot, melt the butter over medium-low heat. Add the onion and cook until tender, stirring often. Add the remaining ingredients (cut the cream cheese into cubes) and stir until smooth. Simmer until the shrimp are cooked through, about 15 minutes. If the soup is thicker than you would like, add a little milk.