May 07, 2010
This is actually one of my favorite recipes from Campbell's. I've never had cream sherry on hand, so even without that ingredient, I still love this soup. I usually add one can of drained oysters, which I chop up, I throw in a can of minced clams (juice and all), a good portion of salad shrimp, some chopped crab (imitation adds a certain sweetness to this recipes, which I love), and if I have the money to splurge, I'll throw in some nice bay scallops. I cook that with the butter until everything is nice and hot, and then add in the soups, cream, and half and half (I didn't have cream once, and just used milk in place of it--it was 1% even--and it still turned out fine. I've never tried cutting out the half and half, though). I add a couple grinds of red pepper flakes, heat on medium low for about 10 minutes, and it's done! My 6-year-old (he's a big seafood fan, like me) loves this with some Ritz or butter crackers.
—Keely Shaye
