Makeover Creamy Seafood Soup Recipe

Makeover Creamy Seafood Soup Recipe photo by Taste of Home

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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

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Makeover Creamy Seafood Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Directions

In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside.
In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through. Yield: 6 servings.

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 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

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