Seafood Chowder

From: carolyn lynch

On Oct 11, 2006

I love soup. I make it and eat it all the time and in the restaurants it's what I always get. This is the most wonderful soup! It is definitely one of the top 3 I have ever had. After a few days I tried it on pasta and it was wonderful. You could 1/2 the recipe, it makes a lot. I have some in the freezer and will see how it turns out. Thanks so much!

From: anne in apex

On Nov 22, 2004

This was a great recipe for a chilly evening. I cut it in half, then I followed the recipe except for the celery. DH doesn't like celery, so I left it out, but included the cream of celery soup and the celery salt. My shirmp and scallops were pretty small, so I left them whole instead of putting them in the food processor. The flavor in this was warm and creamy and fragrant but nothing was overpowering. We made a meal from this and lots of crusty french bread. I think next time I might like to try adding some white wine. A keeper, and a really nice dish that would be equally at home for a dressy dinner or an evening in front of the fireplace.

From: Chef #190419

On Jan 25, 2005

I too cut the recipe in half. I actually made it for my father, who can only eat pureed foods, which tend to be quite bland, and this recipe has a lot of flavor. I asked my husband to try it, and the next time I checked the pot, he had almost eaten half the pot (unpureed, of course). He obviously loved it, and so did I when I tried it. Thanks for the recipe.