This soup will melt in your mouth. Seafood in every bite! I use 1 lb. of shrimp and 1/2 lb. of scallops, but you can use any kind of seafood you desire! Makes for great leftovers.

Ingredients

12 serv.

shrimp↗1 lb
scallops↗1⁄2 lb
creamed corn↗1 (8 ounce) can
cream of mushroom soup1 (8 ounce) can
potato↗1
peeled, diced
heavy cream↗4 ounces
whole milk↗12 ounces
butter↗1⁄2 cup
celery↗1 cup
red bell pepper↗1 small
yellow onion↗1 medium
parsley↗2 tablespoons

Step-by-step instructions

1
Chop celery, onion, and bell pepper very fine!
2
In large wok (large pot is okay too) sautee butter and seasonings until soft.
3
Add peeled diced potatoe and raw seafood. Make sure to COMPLETELY shell the shrimp! Sautee 3-5 minutes.
4
Add remaining ingredients and seasonings to taste.
5
Simmer of medium heat for 1/2 hour, stirring occasionally.

Source: food.com

Original recipe ↗

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