"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:

1. Melt butter in 3-quart saucepan over low heat.
2. Saute' celery and onion until tender.
3. Add cayenne pepper, thyme, marjoram, and flour or baking mix and stir until smooth.
4. Add milk and condensed soup and stir until piping hot.
5. Meanwhile, clean and chop seafood as you like.
6. I usually halve the shrimp and then cut one-half in half and leave the other half whole.
7. If using extra large scallops I usually quarter them.
8. When the soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
9. 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