Shrimp Bisque

4 cups water
3 tbsp. Watkins Chicken Soup Base
1 cup diced potatoes
1/2 cup chopped onions
1/2 cup diced carrots
1/2 tsp. Watkins Garlic Granules
1 can (12 fl. oz.) evaporated milk
1 lb. cooked, shelled shrimp (any size)
2 tsp. Watkins Chipotle Liquid Spice

Combine water and soup base, bring to a boil. Add potatoes, onion, carrots and garlic granules. Simmer until vegetables are tender, approximately 10-15 minutes. Stir in evaporated milk, shrimp and Liquid Spice; simmer until shrimp are heated through. Garnish with chopped fresh parsley

Note from Linda's Kitchen
You can use precooked shrimp for this recipe, but cooking the shrimp in the soup adds extra flavor. If you purchase an "easy peel" type of shrimp it doesn't take that much longer to prepare. Simmer just until shrimp turns pink - 3 to 4 minutes.

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