"Seafood Chowder" is the best seafood soup which is too hard to resist:
What do you need:
- cup butter
- 1stalk celery, minced
- 1small onion, minced
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon dried thyme
- 1⁄4teaspoon dried marjoram
- 3tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
- 3 1⁄2cups milk (or more if you like a thinner soup More milk can be added as needed after the soup is completed.)
- 2cans condensed cream of potato soup (undiluted)
- 1 1⁄2lbs shrimp or 1 1⁄2 lbs scallops or 1 1⁄2 lbs clams or 1 1⁄2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops, and whole baby clams. I've even use)
- chopped fresh parsley
How to make:
- 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 the 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.(source: food.com)
Also Try:
Chicken Parmigiana will make you force to go Austriala again!
Broccoli Crunch Salad- A dish from Junior Master Chef