Seafood Soup

In a large, heavy pot melt butter (or oil) and saute vegetables until tender. I do this on a medium-low heat so they don’t scorch. It takes longer (about twenty minutes) but they turn out well. A little chopped garlic or garlic paste is nice to add toward the end of the veggies. If you want to omit the veggies, it won’t change the taste, just the consistency.

Add seafood (I like pre-cooked frozen shrimp), corn, potato soup, and half and half. I’ve used only one can of corn and one pound of seafood and it was fine. Bring back up the heat but don’t let it boil, then add your seasonings. Let simmer for at least fifteen minutes.

If you want your soup a little thicker, add a mixture of 1/4 cup of all purpose flour and 1/4 cup oil to the pot just as it gets close to boiling, and then let it simmer. It also goes well poured over angel hair pasta.