Creamy Seafood Soup Recipe

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Creamy Seafood Soup Recipe

A spicy, easy to make creamy seafood soup recipe!

Prep Time: 15 minutes

Cook time: 20 minutes


1/2 lb medium Raw Shrimp, peeled
1/2 lb Bay Scallops
2 TBSP Butter, divided
1 cup Celery, diced small
1 cup Sweet Bell Peppers OR Cherry Peppers OR Jalapenos Peppers, diced small
1 cup Onion, diced small
1/4 cup Wondra
2 cups Heavy Cream
2 cups Milk
1/4 cup Dry White Wine
1 tsp Sodium Free Chicken Bouillon
1 tsp Dried Thyme
1/4 tsp Nutmeg
2 tsp Old Bay Seasoning
Cayenne Powder to taste (to 1/4 tsp)


• In a Dutch oven, melt 1 tsp butter, sauté shrimp and scallops until shrimp turn pink. Remove seafood from Dutch oven and set aside.
• Using the same Dutch oven, melt 1 tsp butter, sauté vegetables until tender.
• Sprinkle vegetables with Wondra, stir until blended.
• Except seafood, add all remaining ingredients to the Dutch oven and bring to a boil. Cook for 2 minutes, until thickened.
• Add seafood to Dutch oven, heat thoroughly.
• Serve hot.
• Optional” serve over rice.

Makes 6 servings of Creamy Seafood Soup

• For a list of all recipes available on Ann’s Entitled Life, click here.

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  1. Lenten Meal Plan says:

    […] 3. Creamy Seafood Soup  from Ann’s Entitled Life – I love me some meatless soup during Lent this looks like something different to try. […]

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