Best Makeover Creamy Seafood Soup Recipes

MAKEOVER CREAMY SEAFOOD SOUP

Makeover Creamy Seafood Soup 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

Time 30m

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, Fat 13g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 436mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein.

MAKEOVER CREAMY SEAFOOD SOUP

Makeover Creamy Seafood Soup image

A wonderfully rich, yet healthy creamed soup. From Taste of Home Healthy Cooking Dec 2008. You won't believe the richness from a lighter soup. I should mention that being from Maryland, I add Old Bay Seasoning and it takes it right over the top!

Provided by MarylandMomof3

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb medium raw shrimp
1/2 lb bay scallop
2 tablespoons butter, divided
1 cup celery, thinly sliced
1 cup sweet red pepper, finely chopped
1 cup onion, finely chopped
1/4 cup flour
2 cups half-and-half
2 cups nonfat milk
1/4 cup sherry wine or 1/4 cup chicken broth
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon nutmeg
2 tablespoons Old Bay Seasoning (optional)

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.

Nutrition Facts : Calories 322.9, Fat 14.5, SaturatedFat 8.6, Cholesterol 111.7, Sodium 431, Carbohydrate 18.9, Fiber 1.4, Sugar 7.2, Protein 20.5

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