 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
I created this soup for using left over seafood. Try it with lobster or baked fish left overs. Add a little corn for a different twist. Ingredients:
1 tablespoon margarine |
1 (10 3/4 ounce) can chicken broth (with 1/2 can water) |
1 medium white onion, thinly sliced & quartered |
1/4 teaspoon white pepper |
1/4 teaspoon tiger sauce or 1/4 teaspoon seasoning salt |
1/4 teaspoon salt |
1/2 teaspoon minced garlic (canned) |
1/2 cup chopped carrot |
1/2 cup chopped celery |
1 -3 small red potatoes, cubed |
1 1/2 cups skim milk |
1/2 cup half-and-half |
2 tablespoons flour (mix with some of milk to thicken) |
1/2 cup cooked crabmeat, cut small pieces |
1/2 cup cooked shrimp, cut small pieces |
3/4 cup shredded monterey jack cheese |
1/4 cup shredded cheddar cheese |
bacon bits (optional) |
Directions:
1. Melt margarine; add broth, water, onion, salt, tiger seasoning, and garlic. Bring to boil then simmer for 45 minutes to an hour.
2. Add potatoes, carrots, and celery, simmer until potatoes are done.
3. Mix a little milk with flour to make thickening; add with rest of milk and half-and-half. Bring to almost boil, add cheeses, shrimp, and crabmeat and cook until hot.
4. Top with bacon bits.
|
|