Mad Dog’s Southwestern Shrimp Bisque

READY IN: 20mins
Recipe by R. Warren Meddoff

An extremely easy soup with a kick! An elegant Southwestern bisque that satisfies.

Top Review by IngridH

This is a really tasty soup. Nice, thick, creamy texture, plus a little bite from the chiles and chile powder. It has the feel of a chowder, but without the potato chunks. I think that next time I'd use a seafood stock rather than chicken, but other than that, I'm very pleased with this meal. Thanks for posting!

Ingredients Nutrition


  1. In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
  2. Sprinkle flour over vegetables and combine.
  3. Add chicken broth, cumin and chili powder. Bring to a simmer.
  4. Add half-and-half while continuously stirring bringing soup back to a simmer.
  5. Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
  6. Serve immediately, garnishing each bowl with chopped cilantro.

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