Seafood Chowder
Ready In: 30 mins
Serves: 6
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 (I use buttermilk baking mix) or 3 tablespoons 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 (10 1/2ounce) cans condensed cream of potato soup (undiluted)
- 1 1⁄2 lbs shrimp (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1⁄2 lbs scallops (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1⁄2 lbs clams (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.) or 1 1⁄2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams.)
- chopped fresh parsley (to garnish)
Directions
- Melt butter in 3-quart saucepan over low heat.
- Saute' celery and onion until tender.
- Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
- Add milk and condensed soup and stir until piping hot.
- Meanwhile clean and chop seafood as you like.
- I usually halve the shrimp and then cut one half in half and leave the other half whole.
- If using extra large scallops I usually quarter them.
- When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
- Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.
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