Best Creamy Seafood Soup Recipes

MAKEOVER CREAMY SEAFOOD SOUP

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.

CREAMY SCANDINAVIAN SEAFOOD SOUP

Steps:

• Heat oil in a pan over medium-high heat. Add carrots and onions and saute until lightly browned, 7 to 10 minutes. Remove from heat and set aside.
• Bring chicken broth, water, white wine, vinegar, and fish sauce to a boil in a large pot. Add sauteed vegetables, reduce heat, and let simmer for 5 minutes.
• Whisk heavy cream and flour together in a small bowl. Add cream to the soup, followed by sugar, garlic, bay leaf, chile pepper, fennel greens, sea salt, and pepper. Bring to a boil. Add cod, mussels, and shrimp; bring to a boil. Reduce heat to low and let simmer without boiling until fish is easily flaked, 8 to 10 minutes. Adjust seasoning to taste.

CREAMY LOBSTER (SEAFOOD) VEGETABLE SOUP

Steps:

• STOCK:.
• Combine the first 7 ingredients in a large pot and bring to a full boil.
• Cook at the full boil for approx 1 hour.
• Use a colander to drain.
• Return liquid to the pot.
• Dispose of the carcass.
• Puree the cooked vegetables and set a side to be used as a thickener later.
• SOUP:.
• Combine the rest of the ingredients (except the crackers) in your large pot.
• Bring to a boil.
• Cook for 1 - 1 1/2 hours on medium heat - stirring occasionally.
• Salt and pepper to taste.
• Add the crackers approximately 15 - 20 minutes before serving. The crackers dissolve and thicken your soup.
• The crackers are used rather than flour or starch in order to freeze the soup without it separating and they do not take away any of the flavour.

MAKEOVER CREAMY SEAFOOD SOUP

Steps:

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

CREAMY SEAFOOD SOUP

Steps:

• In a dutch oven, saute shrimp and scallops in 1T of butter until shrimp turns pink. Remove and set aside.
• In the same pan, saute veggies with the other 1T of butter until tender.
• Sprinkle veggies with flour and stir until blended.
• Gradually stir in remaining ingredients except for seafood.
• Bring to a boil over medium heat stirring frequently then cook and stir for 2 minutes or until thickened.
• Add cooked shrimp and scallops to pan along with the flaked imitation crab and cook until heated.

CREAMY SEAFOOD SOUP

Steps:

• Heat a good splash of olive oil in a large soup pan, add the chopped bacon and garlic and fry on a moderate heat for around three minutes, stirring regularly until cooked.
• Once the bacon is cooked, add the peppers, tomatoes, onion and lemon peel and cook for around 10 minutes, stirring occasionally until everything is very soft.
• Remove the lemon peel and add the white wine and bring to a boil, turn it down to a simmer and leave to reduce by half.
• Once the wine is reduced by half, add in the fish stock and potatoes, bring back to the boil, then reduce to a simmer and leave for around 1 hour until the potatoes are nice and soft.
• Put mayonnaise into a bowl or jug, ladle in some of the liquid a little at a time, stirring until you have a thin consistency. Once the mayonnaise mixture is thin and water like, pour it into the pot and stir.
• Add the fish chunks and simmer for 2-3 minutes, then add the mussels and prawns and simmer for a further 2-3 minutes, stir and remove from the heat.
• Garnish with chopped parsley, a squeeze of lemon juice and crusty bread. (season to taste)

CREAMY SEAFOOD SOUP

Steps:

• Put onions and celery in water till boiling.
• Add crabs first then sea shells then calamari then leave to boil for 15 minutes.
• Add flour and lemon juice.
• On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup.
• Add salt, pepper, coriander and bay leaves.
• Add whipping cream then leave to boil for 10 minute.
• Remove celery, coriander and bay leaves before serving.
• Season with salt and pepper.
• N.B after crabs are done, you can divide each into two.

CREAMY SEAFOOD SYMPHONY SOUP

Steps:

• Peel shallots; wash and trim celery. Finely chop shallots and celery with knife or food processor.
• Melt butter in a soup or stock pot over medium heat. Add shallots and celery; stir and cook until tender.
• Add cream and chicken broth; stir.
• Stir in any frozen and/or raw seafood; simmer until fully thawed and/or cooked.
• Add crabmeat and other canned seafood (if any); add chives and stir. Simmer 5 minutes, stirring frequently.
• Add Old Bay seasoning, salt and pepper to taste. Simmer an additional 5 minutes. Serve with oyster crackers, croutons, or other toppings as desired.