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Seafood Soup for a Crowd

 Seafood Soup for a Crowd
Hosting a huge holiday gathering this season? This special soup is great any time of year, but it's always a hit on New Year's Eve. It has the perfect blend of flavors to work well as an entree or first course.—Victor Miller, Levittown, Pennsylvania
48 ServingsPrep: 30 min. Cook: 25 min.


  • 4-1/2 quarts chicken broth
  • 10 packages (8 ounces each) imitation crabmeat
  • 2 medium onions, diced
  • 1-1/2 cups butter, cubed
  • 1/4 cup all-purpose flour
  • 5 pounds sea scallops
  • 3 pounds cooked medium shrimp, peeled and deveined
  • 1-1/4 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 4 cups heavy whipping cream
  • Salt and pepper to taste


  • In a large kettle, bring broth and crab to a boil. Reduce heat; cover
  • and simmer for 20 minutes or until crab breads into pieces when
  • stirred. Meanwhile, in several large skillets, saute onions in
  • butter until tender. Stir in flour until blended. Stir into crab
  • mixture; return to a simmer.
  • Add scallops, shrimp, thyme and parsley. Simmer, uncovered, for 5-7
  • minutes or until scallops turn opaque. Add the cream, salt and
  • pepper; cook and stir until heated through (do not boil). Yield: 48
  • servings (12 quarts).
Nutritional Facts: 1 serving (1 cup) equals 205 calories,

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Seafood Soup for a Crowd (continued)

Nutritional Facts: 14 g fat (8 g saturated fat), 102 mg cholesterol, 559 mg sodium, 4 g carbohydrate, trace fiber, 16 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.