This seafood soup features tender shrimp and scallops in a creamy slow-cooked broth. You can serve this soup with a side of homemade cheddar biscuits.
How To Make Creamy Slow-Cooked Shrimp And Scallop Soup
In a large pot, melt 1½ tablespoons of butter and saute onions and carrots until translucent.
Sprinkle in the flour and continue mixing for at least 2 to 3 minutes to make a roux.
Add the milk, cream, seafood broth, shrimp, and scallops. Stir occasionally.
Add the cayenne, thyme, and nutmeg and stir well.
Adjust seasoning with salt and pepper.
Cover and cook on low for 2 to 3 hours until thickened. Serve and garnish with parsley!
- Sugar: 12g
- Calcium: 273mg
- Calories: 496kcal
- Carbohydrates: 26g
- Cholesterol: 137mg
- Fat: 37g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 2g
- Potassium: 539mg
- Protein: 16g
- Saturated Fat: 23g
- Sodium: 426mg
- Trans Fat: 1g
- Vitamin A: 4389IU
- Vitamin C: 5mg
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