Seafood Chowder

By á-164749

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. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

Ingredients

• 4 Tbs Butter
• 1 stalk celery, minced
• 1 medium onion, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 3 tablespoons flour or baking mix
• 3 1/2 cups milk
• 2 cans condensed cream of potato soup
• 1 1/2 lbs seafood (clams, crab, shrimp scallops…)

Details

Adapted from food.com

Preparation

Step 1

1. Melt butter in 4 quart saucepan
2. Sauté celery and onion until tender
3. Add cayenne pepper, thyme, marjoram and flour and stir until smooth
4. Add milk and condensed soup and stir until piping hot
5. Prepare seafood (1/4 the scallops and may ½ the shrimp…bite size)
6. Add seafood and stir on medium heat until seafood is cooked though.
7. Serve with bread or crackers and a salad

Variations include parsley garnish or add parmesan cheese