Categories: Main Dish, Seafood, Stew

Ingredients

• 1/2 cup butter
• 1 stalk celery, minced
• 1 small onion, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 3 tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
• 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
• 2 cans condensed cream of potato soup (undiluted)
• 1 1/2 lbs shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
• chopped fresh parsley (to garnish

Directions

1. Melt butter in 3-quart saucepan over low heat.

2. Saute’ celery and onion until tender.

3. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.

4. Add milk and condensed soup and stir until piping hot.

5. Meanwhile clean and chop seafood as you like.

6. I usually halve the shrimp and then cut one half in half and leave the other half whole.

7. If using extra large scallops I usually quarter them.

8. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.

9. Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

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