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This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!
This recipe is:
Healthy
Quick
Nutritional Facts 1 cup equals 274 calories, 13 g fat (8 g saturated fat), 120 mg cholesterol, 436 mg sodium, 16 g carbohydrate, 1 g fiber, 19 g protein.
Originally published as Makeover Creamy Seafood Soup in Healthy Cooking December/January 2009, p20
Thickening Cream SoupsMashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois More Cream Soups»
Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois
More Cream Soups»
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Reviewed on Oct. 26, 2011 by d56alpine
I make this all winter long. It's incredible. Add 2 T old bay to the finished product and you think you've gone to seafood heaven!
Reviewed on Feb. 07, 2011 by ak4ever
This is awesome! I have added half pound of imitation crab meat. We love it!!!
Reviewed on Jan. 21, 2011 by TomBrodrick
Great soup recipe! Easy to make, and tastes like I spent hours on it. The wine and the scallops add just the right amount of sweetness.
Reviewed on Dec. 29, 2010 by MollieDi
I've made this a few times and it's always great! It's one of those meals that you can have ready when you know that family/friends are coming in to visit, but not sure when.
Reviewed on Jan. 12, 2010 by berumen
We love this soup and ower 12 year old son couldnt get enough of it. we will be making it again
Reviewed on Jan. 08, 2010 by Little Apple
Great soup, easy to make if you like cream soups and seafood which I do.
Reviewed on Jan. 07, 2010 by bills1
I followed the recipe just the way it is and it was FANTASTIC I would not change a think. I will make this often yum yum ;~)
Reviewed on Jan. 06, 2010 by FLT
Absolutely wonderful - to make it even healthier, substitute 2% evaporated milk for the half and half. I would also use 2% (or at least 1%) milk instead of skim (fat-free). To thicken, mix just 1 Tbsp. flour with part of the milk and stir in - will be just enough to thicken without taking away nutritional qualities.
Reviewed on Jan. 05, 2010 by Ferne
This is an excellent Seafood soup. Will make often
Reviewed on Jan. 04, 2010 by patti901
Wow!! This soup is very flavorful. My husband and teenaged kids loved it! I followed the recipe and don't intend to make any changes.
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