Crab and Mini Shrimp Soup
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“Creamy soup base w/veggies... add your favorite seafood... This does have a kick to it--!”
Crab and Mini Shrimp Soup
0 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 1 (6 ounce) canlump crab
- 1 (4 ounce) can baby shrimp
- 6 baby carrots, halfed and diced
- 1 stalk celery, quartered and diced
- 1⁄4 cup onion, diced
- 1 1⁄2 cups milk
- 1 (14 1/2 ounce) can cream-style corn
- 1 (10 1/4 ounce) can cream of potato soup
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground pepper, fresh
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon ground cayenne pepper
- 1 tablespoon butter
Directions
- add butter to medium size sauce pan, cut veggies into small diced sizes and add to butter. Heat over low and sweat veggies til soft - about 10mins.
- after veggies are soft, add soup, milk and cream corn into pan. then add your spices. heat on low so you don't scorch milk. This should take 10/15 minutes.
- Drain your crab and tiny shrimp. after the soup base has been warming for 10/15 minutes add the crab and tiny shrimp. raise heat to med/high stirring until hot. Remove from heat and serve. ENJOY!
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Crab and Mini Shrimp Soup