creamy seafood symphony soup
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.
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
8 to 10
Ingredients
- 3 - 4 large shallots
- 4 stalks celery
- 3 tablespoons butter
- 1 quart heavy whipping cream
- 32 ounces chicken broth
- 2 pounds canned crabmeat
- 1 pound chopped clams (canned, fresh or frozen)
- 1 pound bay scallops (canned, fresh or frozen)
- 1 pound medium cooked, peeled shrimp
- 1/2 cup chopped fresh chives
- 2 tablespoons old bay seasoning
- - salt and pepper
How To Make creamy seafood symphony soup
-
Step 1Peel shallots; wash and trim celery. Finely chop shallots and celery with knife or food processor.
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Step 2Melt butter in a soup or stock pot over medium heat. Add shallots and celery; stir and cook until tender.
-
Step 3Add cream and chicken broth; stir.
-
Step 4Stir in any frozen and/or raw seafood; simmer until fully thawed and/or cooked.
-
Step 5Add crabmeat and other canned seafood (if any); add chives and stir. Simmer 5 minutes, stirring frequently.
-
Step 6Add Old Bay seasoning, salt and pepper to taste. Simmer an additional 5 minutes. Serve with oyster crackers, croutons, or other toppings as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Keyword:
#shrimp
Keyword:
#scallops
Keyword:
#creamy
Keyword:
#crab
Keyword:
#Clams
Keyword:
#comfort-food
Ingredient:
Seafood
Diet:
Wheat Free
Diet:
Soy Free
Culture:
American
Method:
Stove Top
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