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creamy seafood symphony soup

SheWolfZ avatar
Recipe by
Lori Zimmer
@SheWolfZ
Camp Hill, PA

This soup is simple to make, but delicious and guaranteed to impress guests. The rich, creamy broth gets its flavor from shallots, chives, and a medley of favorite shellfish. You can add more Old Bay seasoning if you prefer... we Northeasterners love our Old Bay! If you prefer a thicker soup, simply mix some flour and milk together until smooth and stir it in when you add the cream and chicken broth.

yield 8 to 10
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For creamy seafood symphony soup

  • 3 - 4 lg
    shallots
  • 4 stalk
    celery
  • 3 Tbsp
    butter
  • 1 qt
    heavy whipping cream
  • 32 oz
    chicken broth
  • 2 lb
    canned crabmeat
  • 1 lb
    chopped clams (canned, fresh or frozen)
  • 1 lb
    bay scallops (canned, fresh or frozen)
  • 1 lb
    medium cooked, peeled shrimp
  • 1/2 c
    chopped fresh chives
  • 2 Tbsp
    old bay seasoning
  • salt and pepper

How To Make creamy seafood symphony soup

  • 1
    Peel shallots; wash and trim celery. Finely chop shallots and celery with knife or food processor.
  • 2
    Melt butter in a soup or stock pot over medium heat. Add shallots and celery; stir and cook until tender.
  • 3
    Add cream and chicken broth; stir.
  • 4
    Stir in any frozen and/or raw seafood; simmer until fully thawed and/or cooked.
  • 5
    Add crabmeat and other canned seafood (if any); add chives and stir. Simmer 5 minutes, stirring frequently.
  • 6
    Add Old Bay seasoning, salt and pepper to taste. Simmer an additional 5 minutes. Serve with oyster crackers, croutons, or other toppings as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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