Prep 15 mins
Cook 35 mins
This hearty soup will please any seafood lover!
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb kielbasa (sliced)
- 3 cups potatoes (chopped)
- 1 medium onion (chopped)
- 2 celery ribs (chopped)
- 1 bay leaf
- 3 garlic cloves (finely minced)
- 5 -6 sprigs fresh thyme
- 1⁄4 teaspoon black pepper
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon seafood seasoning (I use old bay)
- 2 ears corn on the cob (cut in thirds)
- 2 diced tomatoes (roasted on a pan until skins are black before chopping)
- 4 cups chicken stock
- 2 dozen littleneck clams
- Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
- Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
- Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
- Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).
I loved this recipe i made it for my family of three and it didnt last hte only thing i changed was instead of keilbasa i used beef sausage but other than that i very delicious recipe!