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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
3 T. vegetable oil
2 med. onions, finely chopped
1 clove garlic, finely chopped
1 stalk celery, sliced
1 28-oz. can diced tomatoes
2 c. chicken stock
1/4 tsp. black pepper
1/4 tsp. thyme
3/4 lb. uncooked shrimp*
1/2 lb. uncooked scallops
1-2 lb. clams or mussels, scrubbed
salt (if necessary)
2 T. fresh parsley, chopped
1 c. Garlic Mayonnaise
Croutons
6 slices French bread
3 T. vegetable oil
3 T. unsalted butter
In large saucepan or Dutch oven, heat oil. Sauté onions and garlic until tender and fragrant; do not brown.
Add celery and cook a few minutes longer. Add tomatoes and their liquid, stock, pepper and thyme.
Heat mixture to boiling, lower heat and simmer 15 minutes.
Add shrimp, scallops and clams or mussels. Raise heat and cover; cook 5 minutes, until shrimp and scallops are cooked and clams or mussels open.
Taste and add salt only if necessary; add parsley.
Meanwhile, prepare Croutons.
Remove crusts from bread if desired.
In large skillet, heat olive oil and butter; pan-fry bread on both sides until nicely browned.
Place one piece of bread in each soup bowl (large shallow bowls are best) and place a large spoonful of Garlic Mayonnaise on each.
Pour in soup, distributing shellfish equally.
Serve with remaining mayonnaise.
*Shell the shrimp, if you wish. It’s easier to eat shrimp that are shelled, but the flavor of the soup is better when shrimp are cooked in their shells.
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SEAFOOD - SHELLFISH CHOWDER
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
3 T. vegetable oil
2 med. onions, finely chopped
1 clove garlic, finely chopped
1 stalk celery, sliced
1 28-oz. can diced tomatoes
2 c. chicken stock
1/4 tsp. black pepper
1/4 tsp. thyme
3/4 lb. uncooked shrimp*
1/2 lb. uncooked scallops
1-2 lb. clams or mussels, scrubbed
salt (if necessary)
2 T. fresh parsley, chopped
1 c. Garlic Mayonnaise
Croutons
6 slices French bread
3 T. vegetable oil
3 T. unsalted butter
In large saucepan or Dutch oven, heat oil. Sauté onions and garlic until tender and fragrant; do not brown.
Add celery and cook a few minutes longer. Add tomatoes and their liquid, stock, pepper and thyme.
Heat mixture to boiling, lower heat and simmer 15 minutes.
Add shrimp, scallops and clams or mussels. Raise heat and cover; cook 5 minutes, until shrimp and scallops are cooked and clams or mussels open.
Taste and add salt only if necessary; add parsley.
Meanwhile, prepare Croutons.
Remove crusts from bread if desired.
In large skillet, heat olive oil and butter; pan-fry bread on both sides until nicely browned.
Place one piece of bread in each soup bowl (large shallow bowls are best) and place a large spoonful of Garlic Mayonnaise on each.
Pour in soup, distributing shellfish equally.
Serve with remaining mayonnaise.
*Shell the shrimp, if you wish. It’s easier to eat shrimp that are shelled, but the flavor of the soup is better when shrimp are cooked in their shells.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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