Seafood Soup for a Crowd Recipe

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Seafood Soup for a Crowd Recipe

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MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.

Ingredients

  • 4-1/2 quarts chicken broth
  • 10 packages (8 ounces each) imitation crabmeat
  • 2 medium onions, diced
  • 1-1/2 cups butter or margarine
  • 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 whipping cream
  • Salt and pepper to taste

Directions

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 a large skillet, 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).
Originally published as Seafood Soup in Taste of Home December/January 2002, p54

Nutritional Facts

1 cup: 205 calories, 14g fat (8g saturated fat), 102mg cholesterol, 559mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 16g protein.

  • 4-1/2 quarts chicken broth
  • 10 packages (8 ounces each) imitation crabmeat
  • 2 medium onions, diced
  • 1-1/2 cups butter or margarine
  • 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 whipping cream
  • Salt and pepper to taste
  1. 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 a large skillet, saute onions in butter until tender. Stir in flour until blended. Stir into crab mixture; return to a simmer.
  2. 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).
Originally published as Seafood Soup in Taste of Home December/January 2002, p54

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