I'm not a big seafood eater, but this is so quick and easy, and yummy!
Tools you'll need:
Soup pot
liquid measuring glass
measuring spoons
peeler
veggie knife
cutting board
mixing spoon
can opener
Smaller sauce pot
Ingredients: 2 Cups water
2 potatoes peeled and cubed
2 large carrots peeled and sliced
2 stalks celery sliced
1 can creamed corn
1 medium onion diced
2-3 cloved minced garlic
1/2 tsp salt
Black pepper to taste
1 tsp rosemary
1 large can tuna
2 cans tiny shrimp
2 cans large lump meat crab
1/4 cup better
1/4 cup flour
2 cups whole milk
3/4 lb shredded sharp cheddar cheese
1-2 Tbs Frank's redhot
Instructions: In a soup pot, boil the water. Then add the potato, celery, carrot, onion, creamed corn, rosemary, salt, and seafood. Reduce to medium/medium-low heat and cook covered until the veggies are soft. Turn the heat down to low. In the smaller sauce pot, place the butter and 1 cup milk. Heat covered on medium heat and stir occasionally until the butter is melted. In a measuring glass, whisk the flour in the rest of the milk and add to the butter milk. Gradually add the cheese by the handful until it is melted in the butter and flour milk until the mixture is smooth. Stir into the soup and add the Frank's redhot. Mangia!
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