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Seafood Soup Recipes

Name: Rich Seafood Chowder
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings (2 quarts)
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 celery rib, chopped; 1 medium carrot, shredded; 2 tablespoons all-purpose flour; 1/2 cup 2% milk; 3 cups seafood stock; 1 medium potato, peeled and diced; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon pepper; 1 pound uncooked shrimp (41-50 per pound), peeled and deveined; 2 cans (6-1/2 ounces each) chopped clams, drained; 2 cans (6 ounces each) lump crabmeat, drained; 1 package (8 ounces) cream cheese, cubed; Minced fresh parsley

From fish to lobsters and scallops to oysters, put both crustaceans and mollusks to good use with these seafood soup recipes, including gumbo, clam chowder, crab bisque, salmon chowder, shrimp chowder, seafood cioppino and more.

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Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. —Anita Culver, Royersford, Pennsylvania