Creamy Seafood Symphony Soup

Lori Zimmer


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.


☆☆☆☆☆ 0 votes

8 to 10
5 Min
15 Min
Stove Top


  • 3 - 4 large
  • 4 stalk(s)
  • 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.

Printable Recipe Card

About Creamy Seafood Symphony Soup

Course/Dish: Cream Soups
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Wheat Free Soy Free
Other Tag: Quick & Easy

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