CREAMY SEAFOOD SOUP RECIPE RECIPES

Name: Makeover Creamy Seafood Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1/2 pound uncooked medium shrimp, peeled and deveined; 1/2 pound bay scallops; 2 tablespoons butter, divided; 2 celery ribs, thinly sliced; 1 medium sweet red pepper, finely chopped; 1 medium onion, finely chopped; 1/4 cup all-purpose flour; 2 cups fat-free milk; 2 cups half-and-half cream; 1/4 cup sherry or reduced-sodium chicken broth; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground nutmeg

MAKEOVER CREAMY SEAFOOD SOUP RECIPE: HOW TO MAKE IT

Makeover Creamy Seafood Soup Recipe: How to Make It image

This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Nutrition Facts : Calories 274 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 436mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 19g protein.

CREAMY SEAFOOD BISQUE RECIPE: HOW TO MAKE IT

Creamy Seafood Bisque Recipe: How to Make It image

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

1/2 cup butter, cubed
1 medium red onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
2 tablespoons tomato paste
1 carton (32 ounces) chicken broth
2 cups whole baby clams, drained
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups lump crabmeat, drained
2 cups heavy whipping cream
1/2 cup shredded Parmesan cheese
2 green onions, thinly sliced

Steps:

In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

Nutrition Facts : Calories 453 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 197mg cholesterol, SodiumContent 1232mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 20g protein.

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CREAMY SEAFOOD BISQUE RECIPE: HOW TO MAKE IT

This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida
From tasteofhome.com
Reviews 3.3
Total Time 50 minutes
Category Lunch
Calories 453 calories per serving

In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

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MAKEOVER CREAMY SEAFOOD SOUP RECIPE: HOW TO MAKE IT

This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Lunch
Calories 274 calories per serving

In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

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In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.

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