Saturday, August 1, 2009

Seafood Chowder

2 cans cream of potato soup
2 can cream of celery soup (or 1 can cream of celery and 1 can cream of cheddar)
3 cups half and half
1 1/2 Tbl. Old Bay seasoning
1/2 lb. cooked peeled shrimp
1 lb. crab meat or imitation crab, chopped
1 small can clams, with juice
1/2 cup butter
salt & pepper to taste

In a large sauce pan over low heat stir together all ingredients. Simmer over low heat until hot. Serves 6

Changes - You can add sautéed onions and/or bell peppers. You can use bay scallops as a substitute the shrimp, crab or clams or even as an addition. If the soup becomes a little thicker than you want, add enough milk to thin it to your desired thickness. This is a great dish for any time of the year but especially on those cold winter nights.

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