Real Recipes From Real Home Cooks ®

creamy seafood symphony soup

a recipe by
Lori Zimmer
Camp Hill, PA

This soup is simple to make, but delicious and guaranteed to impress guests. The rich, creamy broth gets its flavor from shallots, chives, and a medley of favorite shellfish. You can add more Old Bay seasoning if you prefer... we Northeasterners love our Old Bay! If you prefer a thicker soup, simply mix some flour and milk together until smooth and stir it in when you add the cream and chicken broth.

serves 8 to 10
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For creamy seafood symphony soup

  • 3 - 4 lg
  • 4 stalk
  • 3 Tbsp
  • 1 qt
    heavy whipping cream
  • 32 oz
    chicken broth
  • 2 lb
    canned crabmeat
  • 1 lb
    chopped clams (canned, fresh or frozen)
  • 1 lb
    bay scallops (canned, fresh or frozen)
  • 1 lb
    medium cooked, peeled shrimp
  • 1/2 c
    chopped fresh chives
  • 2 Tbsp
    old bay seasoning
  • salt and pepper

How To Make creamy seafood symphony soup

  • 1
    Peel shallots; wash and trim celery. Finely chop shallots and celery with knife or food processor.
  • 2
    Melt butter in a soup or stock pot over medium heat. Add shallots and celery; stir and cook until tender.
  • 3
    Add cream and chicken broth; stir.
  • 4
    Stir in any frozen and/or raw seafood; simmer until fully thawed and/or cooked.
  • 5
    Add crabmeat and other canned seafood (if any); add chives and stir. Simmer 5 minutes, stirring frequently.
  • 6
    Add Old Bay seasoning, salt and pepper to taste. Simmer an additional 5 minutes. Serve with oyster crackers, croutons, or other toppings as desired.