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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: SmallTownGirl
On Jun 28, 2009
What a wonderful soup recipe! So flexible, quick and delicious. I used frozen shrimp and surimi and made as directed. Another time will try the suggested variations. One should have no reservations about using the condensed potato soup. My first time ever and have to say, I will make sure the soup becomes a pantry staple.
From: 97grad
On Jun 27, 2009
Fast, easy to prepare, relatively healthy and the whole family loves it, certainly five stars for me. I used a marinara mix, added the fish and salmon cubes first, then prawns, muscles and last minute added the calamari rings. It took about 20 mins start to finish and served with pasta. Definitely a keeper and will use for years to come. Many thanks for sharing. From Australia
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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