K's Seafood Soup

K's Seafood Soup Recipe
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Recipe Rating:
 1 Rating
Categories: Chowders, Fish Soups, Cream Soups
Serves: A large family

Ingredients

1 pkg small scallops
1 pkg small shrimp
2 can(s) minced clams with juice
1 pkg crab, no juice
2 or 3 md potatoes, 1 grated, the rest cubed
3 or 4 celery stalks, sliced
1 lg onion, chopped
2 or 3 clove garlic
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 stk butter, can use olive oil
enough flour to make a rue
1 gal milk, tho you may not need all of it
1 pt cream or half & half
Pinched by latinsky, and 46 more.
Lightly Salted
Bullhead City, AZ (pop. 39,540)
BullheadBelle
Member Since Jul 2012
 
 
 
 
 
K's Notes:

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.

 

Directions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Comments

2 comments

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suak
Susan Cutler suak
 
 
 
 
 
 
Jan 26, 2013
Wow! This sounds great...you did a great job posting K..Congratulations on your first! :) I hope many more to come. The next time you make it, you should take a picture and post. It is so easy!
I love recipes that are forgiving. That is what makes it so much fun, don't you think? I actually will make this as it sounds delicious K..not sure if I can do it soon but I do have fresh crab in my freezer. I am having surgery 3/7 so I am not able to do much as it is my back. If I think I can, I will let you know for sure and I can take a picture for you, but only, if you would like and post it. Anyway, I think Sylvia will like this also. :)
Where it is so cold everywhere these days, this sounds like a wonderful thing! Thank you so much for posting!

Good job,
Sue
BullheadBelle
K McKay BullheadBelle
 
 
 
 
 
Jan 26, 2013
Wow thank you, I'm glad it looks good to you, & I posted coherently. Indeed, a forgiving recipe is more fun & you stand very little chance of faliure. While it may not be perfect, it still will turn out yummy, & no one would need to know it wasn't just so. It turned out just the way you wanted it. lol Yes, if you feel up to taking a pic, I would love to post it. However, I don't know how to do that. But I would certainly try to learn. (I'm beyond computer illiterate, but I've learned so much in this last yr) Fresh crab sounds divine!
You are most welcome, thank you for getting back to me, I was anxious about posting it because of the lack of exact directions. I was hoping seasoned (no pun intended, but it's there) cooks would understand.
Thank you again, enjoy when you can
K

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