first class seafood chowder vest

seafood chowder

yummy
Meat And Seafood

SEAFOOD CHOWDER

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups.

Ingredients

  • 1⁄2cup butter
  • 1stalk celery, minced
  • 1small onion, minced
  • 1⁄4teaspoon cayenne pepper
  • 1⁄4teaspoon dried thyme
  • 1⁄4teaspoon dried marjoram
  • 3tablespoons flour (I use buttermilk baking mix) or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 1⁄2cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
  • 2(10 1/2 ounce) cans condensed cream of potato soup (undiluted)
  • 1 1⁄21 1/2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
  • chopped fresh parsley (to garnish)

Direction

  1. Melt butter in 3-quart saucepan over low heat.
  2. Saute' celery and onion until tender.
  3. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
  4. Add milk and condensed soup and stir until piping hot.
  5. Meanwhile clean and chop seafood as you like.
  6. I usually halve the shrimp and then cut one half in half and leave the other half whole.
  7. If using extra large scallops I usually quarter them.
  8. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
  9. Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.