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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (400g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon dried marjoram |
||
| Calories 419 | ||
| Calories from Fat 213 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 14.3g | 71% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 286mg | 95% | |
| Sodium 1248mg | 52% | |
| Potassium 577mg | 16% | |
| Total Carbohydrate 20.4g | 6% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.4g | ||
| Protein 30.5g | 61% | |
Ingredients
- 1/2 cup butter
- 1 stalk celery, minced
- 1 small onion, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 3 tablespoons flour or baking mix (I use buttermilk baking mix)
- 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
- 2 cans condensed cream of potato soup (undiluted)
- 1 1/2 lbs shrimp or scallops or clams or crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
- chopped fresh parsley (to garnish)
Directions
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.
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Browse similar recipes by category
- Course > Soups > Chowders
- Course > Soups > Bisques/Cream
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Seafood > Shellfish > Clams
- Main Ingredient > Seafood > Shellfish > Crawfish
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: XandersMom
On Nov 20, 2009
Wow, I made this with fresh shrimp, using 2/3 off the butter, and only one can of celery soup, I also added some diced potatoes I cooked for 5 min in the microwave. Fabulous, next time, and there will be a next time, I think I might try old bay, and cut back the cayenne by half, overall and excellent restaurant quality soup.
From: Chef #1055499
On Oct 31, 2009
I have been making this chowder for over a year now and we love it every time. I use whatever creamed soup we have on hand, chicken, celery or potato. Yummy!
From: CoolMonday
On Jul 31, 2004
This was wonderful mmmmmmm... I had a bag of seafood medley which had different seafoods and lots of baby octopus which I love. I also added a small can of baby clams. Nuked some potato and carrot pieces and added those also. Only had one can of potato soup so added 1 can of cream of celery soup. As you can see, this recipe is very easily adjusted to whatever you have on hand. Thanks for a great recipe luvmybge.
From: Sandi Rectenwald
On May 11, 2004
This recipe was awesome! I\'ve made it a lot of times now in the past two months using shrimp most of the time and chicken once. Both types were wonderful!! My whole family loves it! I\'ve also recommended it to others... Thanks!
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