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Makeover Creamy Seafood Soup

 Makeover Creamy Seafood Soup
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!
6 ServingsPrep/Total Time: 30 min.

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 King Arthur Unbleached 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.

2 of 2

Makeover Creamy Seafood Soup (continued)

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.