K's Seafood Soup Recipe

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K's Seafood Soup

K McKay


I aquired this recipe from a passed friend. The first time I made this, my grandkids were hesitant about my creation. They both do like seafood, ages 10 & 6 at the time. When it was made, I gave each a small portion, just to test the waters. Both came back for more. As was my husband, in the end, he finished up the leftovers. I've shared this with friends, one Italian, & was told more than once how wonderful it was. I hope you agree.

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A large family


Stove Top


1 pkg
small scallops
1 pkg
small shrimp
2 can(s)
minced clams with juice
1 pkg
crab, no juice
2 or 3 medium
potatoes, 1 grated, the rest cubed
3 or 4
celery stalks, sliced
1 large
onion, chopped
2 or 3 clove
1 or 2 Tbsp
old bay seasoning (more if you like)
salt & pepper to taste (i use white pepper)
1 can(s)
chicken broth
1 c
pinot noir, can use more, but be very careful
carrots, fresh & corn, both optional
1/2 to 1 stick
butter, can use olive oil
enough flour to make a rue
1-2 gal
milk, tho you may not need all of it
1 pt
cream or half & half

Directions Step-By-Step

Notice my amounts vary, that's because this recipe is very forgiving. You can make it to taste, or depending on how much of anything you have to use. I make this, & no two batches are exactly the same. But the soup is basiclly the same. I've even added white fish, just because I had some that needed to be used. So go for it, tweak as you may, I think you'll get the idea of what the soup is.
In a large skillet, cook 1 grated potato, onion, garlic, chicken broth. Cover & bring to boil, then turn heat to low, cook until potato breaks down. I was told this was the secret to extra thickness & flavor. After the potato breaks down, I add the wine, bring that to a boil, then I transfer this mixture in to the largest pot I have.
This is where the creativity begins. Add milk, cream, stir to mix it. Add the seafood & veggies, some butter, salt, pepper as desired. Bring to gentle boil, let those cook on med-low heat, covered, stiriing frequently. If my temps don't add up, remember you are cooking with milk & cream, so adjust as needed to save the soup.
When the soup is cooking, make rue with flour, butter and Old Bay seasoning and some milk. I'm sorry, I don't know how much I make, I just make a fairly large amount (for rue) because I like my soup thick. If you don't want to add rue, add the OB seasoning to soup, & perhaps a bit more butter.
Add the rue. Stir to mix well, let it come to a gentle boil. I'm always tasting as I go, so I do a lot of adjusting while it's cooking. Be VERY careful with the wine, too much and it will have an odd flavor you can NOT change. (I know) Your seafood soup is done when your veggies are done, & it's thickened smoothly.
Since this is a seafood soup, I feel the potates & celery are a must, the other veggies I use sparingly, if at all. But if you are cooking for a large crowd, then by all means add what you need. This also freezes well, so don't be shy. This is a mild flavored soup, I wouldn't recommend adding any strong flavored fish, unless that's what you really like.

About this Recipe

Course/Dish: Chowders, Cream Soups, Seafood
Main Ingredient: Dairy
Regional Style: Italian