Shrimp-Chile Bisque

• two (10¾ oz.) cans cream of shrimp soup, undiluted
• 3 cups milk
• 16 oz. mild Mexican-style processed cheese, cubed
• one 14 oz. can artichoke hearts, drained and chopped
• ¼ teaspoon seasoned salt
• ¼ teaspoon white pepper
• ½ teaspoon Beau Monde seasoning (opt.)
• ½ lb. small, cooked shrimp

Combine all ingredients except shrimp ina Dutch oven or crock pot. Cook over low heat until cheese melts and mixture is hot, stirring often. Add shrimp, cook one minute or until throughly heated, stirring often. Yields two quarts.

— JP