Shore Lunch Brand

Recipes
Chef Clare

Roasted Poblano Potato Soup

Using Shore Lunch® Creamy Potato Soup as a base, Roasted Poblano Potato Soup is a creamy dish with the mellow flavor of roasted peppers and garlic.

For printer friendly recipe cards, view recipe then click the print...

Recipes

Shore Lunch Club

Sign up for our mailing list!

Chef Clare Bailey, CEC, serves as Director of Culinary and Technical Development for Southeastern Mills, which includes all areas of culinary development through commercialization.

As a Certified Executive Chef, Chef Bailey brings over 25 years of experience to Southeastern Mills. In addition to owning and operating a restaurant in his native state of Maine, Chef Bailey has also worked for Disney® and leading global food manufacturers. He was instrumental in the development and commercialization of Shore Lunch Premium Soup Mixes, using his personal recipes to ensure Made from Scratch Quality®.

Chef Bailey is a member of the Research Chefs Association, the Institute of Food Technologists and the American Culinary Federation.

‹ Back to listing page

Print recipe

E-mail a friend

View Image

Cheddar Potato Seafood Bisque

Shore Lunch® Cheddar Potato Soup Mix gives this seafood bisque a creamy, hearty base.

For printer friendly recipe cards, view recipe then click the print icon.

Ingredients

1 pouch Shore Lunch® Cheddar Potato Soup Mix
1 (12 oz.) can evaporated milk
2 tablespoons tomato paste
1 tablespoon dried parsley
½ teaspoon Old Bay Seafood Seasoning
1 lb. cooked, thawed, medium shrimp, tail off, 31/40 count, chopped

Directions

Prepare Shore Lunch® Cheddar Potato Soup as directed, using only 6 cups boiling water. Whisk in evaporated milk, tomato paste, parsley and seasoning. Simmer uncovered for 15 minutes, stirring occasionally. Stir in shrimp and heat through. Serve with green salad and Southeastern Mills® Southern Style Cornbread.