Seafood Chowder #3, creamy/easy
Source of Recipe
#83265 by luvmybge
Recipe Introduction
luvmybge's comments:
Are you looking for a quick but delicious seafood soup?
Can't wait to make that stock and take all that extra time?
Well.. this is the soup for you. It's thick and creamy and
comforting. I know many of you out there frown upon the
use of condensed soups. But try this.. it tastes like a
restaurant quality soup without all the fuss. Use whatever
seafood you like. Just use at least 1 1/2 pounds of it. You
can even use chopped cooked chicken if you don't like
seafood. Want a curry flavor? Just add some curry powder
while cooking the onions and celery. You can turn this into
a creamy curried vegetable soup by omitting the seafood
and using more onions and celery with the addition of
carrots and whatever other vegetables are your favorites.
Leave out the curry powder for a satisfying creamy vegetable
soup. Just try it.. you'll like it.
Recipe Link: www.recipezaar.com/recipe/getrecipe.zsp?id=83265 Seafood Chowder #3, creamy/easy
1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour or baking mix,
...(I use buttermilk baking mix)
3 1/2 cups milk, (or more if you like a thinner
..soup More can be added as needed when done)
2 cans condensed cream of potato soup (undiluted)
1 1/2 pounds shrimp or scallops or clams or crab,
...(whatever you want your soup to be, I like to use
...shrimp, scallops and whole baby clams)
chopped fresh parsley (to garnish)
Melt butter in 3-quart saucepan over low heat.
Saute celery and onion until tender.
Add cayenne pepper, thyme, marjoram and flour or
baking mix and stir until smooth.
Add milk and condensed soup and stir until piping hot.
Meanwhile clean and chop seafood as you like.
I usually halve the shrimp and then cut one half in
half and leave the other half whole.
If using extra large scallops I usually quarter them.
When soup is piping hot add seafood and stir on
medium heat until seafood is cooked through.
Serve in bowls topped with some fresh parsley
along with some crusty bread or oyster crackers
and a nice salad.
Makes 6 servings.
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