Recipes

Seafood Chowder

Mix cream soup base as instructed on package, found in Aisle 2 near broths.

Per ½ gallon of soup base add  -

        ½ lb. Fresh Crabmeat

        ½ lb. Gulf Shrimp (steamed, peeled, & cut)

        ½ lb. cooked Scallops

Add a small amount of tomato juice to give the soup a pink color. 

Optional – add ¼ cup precooked chopped celery, ¼ cup precooked chopped carrots, and Old Bay seasoning to taste.

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