I did an ingredient search to use up some frozen shrimp and scallops and found this recipe - so glad I did! I found it fairly simple and impressive. I omitted the calamari and crabmeat, used 1/2 lb each frozen shimp and bay scallops, can of chopped clams and a can of lobster (won't use this again, as it was pricey and just ok). No 26 oz cans of the soup at my grocery store, so I bought (3) 10 oz cans and used most of it - 2 cans mushroom, 1 can cream of chicken by accident, but it was good. Since the recipe called for green onions, I processed the white parts and cooked in a bit of butter then added about a 1/2 C of white wine and let that reduce before adding the other ingredients. Based on the comments here, I did steam the potatoes and carrots for about 8 minutes before adding them to the soup. It took awhile to come to a simmer, but once it did, it was tough to keep it from sticking, I'll keep a closer eye next time, but there were no ill effects from the sticking. I used neufchatel cheese, fat free half, Old Bay & a cup frozen corn. I used about half of the cayenne as I can't handle anything very spicy. I am not a fan of "fishy" soups and was making more for my husband and to use up some stuff in the freezer but I thought was excellent and my husband enjoyed it as well. Next time I will try it w/ the crabmeat and look for some good oyster crackers to go w/. Thanks!
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