Sunday Soup #120: Scallop & Shrimp Soup

Last week, I stumbled across a podcast on which the guest was a chef who professed to love soup! "I'm listening...." And, when he started talking about using seafood in soups, he had my full attention. It can be tough sometimes to keep seafood (e.g., shellfish or whitefish) from turning to mush in a soup while still being able to tease out the perfect level of rich seafood flavor. The chef went on to talk about how his favorite seafood protein with which to cook was scallops, which, if done right, can be light, tender, and buttery. "What luck," I thought, "I already have a bag of scallops in the freezer I've been waiting to use!" So, I decided to seek out a scallop soup for the week...

I wanted a brothy seafood soup, rather than a chowder, stew, or bisque. It is November, but I live in California, so the weather hasn't yet turned to the point where I'm looking for thicker soups to take the edge off the cold. Enter this recipe from The Nutrition Adventure site, which seemed to fit exactly what I had been looking for: a well-spiced, brothy seafood soup that featured scallops as a main protein. Let's see how it went...

This recipe came from: https://thenutritionadventure.com/scallop-shrimp-soup-2/

*Pic 1 - https://thenutritionadventure.com/scallop-shrimp-soup-2/

Variations from the Recipe as Written: I used Hungarian Hot Paprika because it was what I had on hand. I used 1-tsp of Old Bay instead of 1/2-tsp. I added a little extra garlic. And, I put the diced peppers right in to sauté with the potatoes, onions, and garlic because... uh... I wasn't paying close enough attention (which my sons would laugh at since I always preach attention-to-detail at them). :-)

General Thoughts: The prep for this one wasn't too bad at all! I used frozen scallops and (raw but shelled/deveined) shrimp, so they just needed to be thawed. Thaw shellfish in the refrigerator if you have the time, or float the bags in lukewarm water to thaw them faster (if you plan to use them in short order). I also used pre-diced onion and bell peppers from my local market. After cutting the seafood a little smaller and tossing it in paprika and Old Bay, all that was left was a little chopping on the potatoes, and I was ready to start cooking. This one really was pretty quick and easy!

*Pics 2 & 3 - Pictures from when I made it

The consistency and "weight" of this soup turned out to be exactly what I was looking for. The broth was light and creamy and really served to support and highlight the other ingredients. The textures were terrific, as well, as the scallops and shrimp were perfectly done (meaty and well-cooked but not mushy), and the peppers, onions, and potatoes were all tender and practically melted in my mouth.

In short, the taste was terrific, rich and flavorful, and would definitely appeal to a wide range of palates (so long as your diners enjoy seafood). The soup had a solid seafood flavor overall (as you might expect from a soup whose main ingredients include shellfish), but it was not overpowering. If you prefer an even stronger seafood profile, try substituting seafood broth for the vegetable broth in the recipe. Likewise, the spices in the soup were present and forward but would not overpower more sensitive eaters. They were just a little too subtle for me, personally, but it was nothing a little Cajun seasoning (I like Tony Chachere's Creole Seasoning Mix, myself), a dash of Tabasco, or even some extra Old Bay in my bowl couldn't fix. Finally, the scallops (as I had hoped) were the real star of the dish, turning out sweet and buttery.

A quick word about how far this recipe stretched... There were just two of us eating this soup, and it looked like I had made plenty, but it was so good that we ate the entire pot... We were both definitely quite full afterward, but we just couldn't stop eating! :-) I am not sure if that says more about us or the soup, but consider doubling the recipe if making for a crowd.

Potential Improvements? This one was great as-is, but I might add a little more Old Bay and a few shakes of crushed red pepper the next time I make it for guests that can handle a little more heat.

Polling the Fam: It was just Hunter and me for this one... I really, really liked it and would not hesitate to make it again if I were craving an easy seafood soup with great flavor. Hunter shared that sentiment, saying he really loved the scallops and that he really enjoyed it (after adding a little extra Old Bay to his bowl). As a side note, my seafood-loving friend Jayson would have gone crazy for this soup if he had gotten to try it; next time, buddy!

Verdict: Loved it! (5 stars)

Sunday Soup #106: Andouille-Shrimp Cream Soup

This past Sunday, I got the itch to make a seafood soup... I had a bag of shrimp in the freezer that was just begging to be put into a soup! I have made a soup similar to this one before (Cajun Shrimp Stew: https://soupersleuth.blogspot.com/2019/08/sunday-soup-86-cajun-shrimp-stew.html), but this one was intriguing because it promised "creamy," so I figured I'd give it a shot. How did it measure up? Let's see...

This recipe came from: https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

*Pic 1 - https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

Variations from the Recipe as Written: I actually made a few modifications to this one, for various reasons... My market was all out of Andouille sausage! I know, terrible luck when I had already committed to making this one... So, I used a smoked kielbasa instead (and 14oz instead of 8oz). I used pre-cooked (tail-off) shrimp because, as I mentioned, it was what I had in the freezer. And, to give it a little more of a flavor punch (to compensate for the lack of Andouille), I added half of a serrano chile (diced) and about a tablespoon of Cajun seasoning (Tony Chachere's).

General Thoughts: Be prepared (hehe) because there is a fair amount of prep work with this one. There is a lot of slicing and chopping, as the sausage, onion, celery, green pepper, red pepper, jalapeño pepper, and tomatoes all need to be chopped, and (if you aren't using pre-cleaned shrimp) the shrimp need to be shelled and de-veined. If your knife skills are good (mine are only fair), it shouldn't take you very long, but if chopping bothers you, find yourself a prep chef to help out (*he says, missing soup-friend Lisa during this COVID quarantine).

*Pics 2 & 3 - Pictures from when I made it

The soup was creamy and chunky, each bite brimming with a nice variety of textures (sautéed veggies, corn, sausage, and shrimp!). The corn was an especially pleasant surprise for me... I usually prefer my corn in only one-of-two forms: on the cob or in my cornbread. But, the corn in this soup was a terrific addition to both taste and texture, leaving me wanting more.

As for the taste, it was delicious! The soup was creamy and spicy, with a rich, savory flavor imparted by the shrimp and smoked sausage. As I mentioned above, I kicked it up another notch with a little Tony Chachere's and half a serrano chile, and it was perfect! One word of warning, however... Thyme, while common in Cajun cuisine, can taste like... dirt... to some people, and it is certainly a pronounced flavor in this dish. So, if thyme is not your jam, you may want to dial that spice back just a bit.

And, btw, it was delicious leftover, too!

Potential Improvements? When I make this one again, I think I'd do everything the same, except I would do my best to use real Andouille sausage (still 14oz, of course!).

Polling the Fam: I thought this one was great and will definitely make it again! Hunter, however, thought it was only okay because he was overpowered by the thyme ("It tasted like dirt."). Finally, Fox didn't care for it, saying he thought it needed more meat (but, quite frankly, I am not sure more would have fit).

Verdict: Loved it! (5 stars)

Sunday Soup #100: Creamy Seafood Soup (& SOUP SWAP!!)

#100!! That is a milestone, so I wanted to do something a little special for this one...

This past weekend, I hosted my first-ever Souper Sleuth Soup Swap, and it was a lot of fun! Six of my soup-loving friends made some of their favorite recipes and, along with their +1s, came over to our house to share their soups with the rest of us. Some of the great soups people prepared included a Creamy Chicken Soup (made by Christy), an Italian Sausage Soup (my contribution), a Pork & Beans Soup (with a slow-smoked pork shoulder; made by Bill), a Whole30 Chicken Chowder (made by Aimee), a Paleo Chicken Pot Pie Soup (made by Lisa), a Carrot Ginger Soup (which was delightfully spicy; made by Whitney), and a Creamy Seafood Soup (which I'll share with you in this post; made by Sam).

Everyone talked about their soups and gave us a little taste, allowing us to score and pick our favorites. Then we all swapped our recipes around, and everyone went home with five different quarts of homemade soup. It was a win-win-win!! (*The only fail was on my part, as I was so caught up in the fun that I completely forgot to take any pictures - except for the picture below of Becky's snazzy letterboard sign.)

The soup that was best-reviewed by all of our diners was a Creamy Seafood Soup, made by Sam Yip, scoring 4.5 out of 5 stars overall. So, for my 100th soup of this project, I think it is only fitting to share Sammy's recipe with you.

Sam's recipe is a variation of a Creamy Seafood Chowder recipe found at https://www.spendwithpennies.com/creamy-seafood-chowder/ (pictured below), and incorporated some different seafood variations that were super yummy! Sam added that, "This seafood soup is a delicious, creamy soup filled with shrimp, clam, calamari, crab meat, and fish. You can add additional seafood, like scallops, clams, and/or mussels in shell (cleaned)."

Pic 1 - https://www.spendwithpennies.com/creamy-seafood-chowder/

Sam's Version of the Recipe:

1/4 cup butter
1 medium onion, diced
1 tsp Old Bay seasoning
1/4 tsp thyme
1/4 cup flour
1 celery stalk, sliced
1 carrot, sliced
1/2 cup corn
5 cups broth (seafood or chicken)
1/2 cup white wine
8oz white fish (e.g., cod, salmon, tilapia, haddock)
8 oz calamari, sliced
1 lb shrimp, peeled and deveined
8 oz crab meat
6.5 oz canned chopped clams, drained
2 cups heavy cream
1 tbsp parsley

1. Cook onion in butter until tender. Add flour, Old Bay seasoning, and thyme and cook 2-3 minutes.

2. Add carrot, celery, corn, broth, and wine and bring to a boil. Reduce heat, simmer for 10 minutes.

3.  Stir in seafood and cream. Cook until fish is fully cooked and flaky (about 8-10 minutes).

4. Stir in parsley and season with salt and pepper to taste.

General Thoughts: This soup was very tasty! It was creamy and hearty, each bite chock full of different tastes and textures, which was a joy. The proteins were the real star, and the seafood flavor was excellent. It can sometimes be difficult to balance the cooking of a mixed-seafood soup, as shellfish can become rubbery and whitefish can become mushy if the chef does not find the right balance of heat and cooking time. However, Sam managed it perfectly in this recipe, and each individual protein was perfectly done.

Potential Improvements? This one was REALLY good already but, if I make it, I might try swapping out the calamari for scallops (true to my personal tastes). And, I'd love to see what it tastes like with a small shot of cooking sherry added to each bowl.

Polling the Fam: This was a 5-star soup for me, all the way. There were a lot of diners at the Soup Swap (obviously), and I did not parse their individual comments. But, this one was universally enjoyed by everyone who likes seafood, earning an average score of 4.5 out of 5 stars overall. I also ate it leftover, and it was still great!

Verdict: Loved it! (5 stars)

Sunday Soup #87: Crab and Shrimp Seafood Bisque

Whew! I can finally see the surface of the water from here... I have been manically juggling work and kid activities for weeks now, but things are starting to ease up a bit, so I have time to post this soup I made weeks ago... Enjoy!

This recipe came from: https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

*Pic 1 - https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

Variations from Recipe as Written: I did not deviate from this recipe, although I chose to just use crab and shrimp since I could not find any other seafood mix at the market I deemed acceptable.

General Thoughts: Seafood soups, particularly those that call for crab, can be fairly pricey depending on what ingredients you choose to use. You can find crab in many different forms... You can usually get fresh crab from the seafood counter at your local supermarket. Fresh crab is often separated by the type of meat (body meat vs. claw meat vs. leg meat), with each carrying a different price tag (lump meat from the body being the most expensive, fetching north of $20/lb at my local market). However, for many recipes, such as soups, canned crab meat (which is what I chose in this case) from a reputable brand (such as Phillips, Bumble Bee, or Chicken of the Sea) can be a suitable alternative to fresh crab.

Once I had all my ingredients gathered, this soup was fairly simple to throw together... There was a fair bit of stirring and just a little chopping, but that was as rough as it got. A piece of cake overall!

*Pics 2 & 3 - Pictures from when I made it

I was a bit worried, initially, that the soup would not thicken or provide that "bisque-y" mouthfeel. However, the flour, tomato paste, and heavy cream came together to give this soup the suitably thick, silky texture that is the hallmark of a good bowl of bisque.

I was also pleased that the seafood flavor was forward but not overpowering. A good seafood bisque should not smell/taste like I just walked into a fish market, but I do want to taste the shellfish (because God knows they are the most expensive ingredients in the dish). The shrimp and crab in this soup were a perfect texture and complimented the creaminess nicely.

Despite the right seafood mix, I was a little disappointed with the overall flavor of the dish right out of the pot... While the seafood flavor was there, the other ingredients (in the amounts called for in the recipe) did little to change the soup's overall bland profile. However, I was able to save my bowls by adding another tbsp or two of the dry sherry and a generous dusting of Old Bay seasoning to each.

Potential Improvements? The next time I make this one, I'd add 150% of the sherry called for, as well as additional cracked black pepper and a decent amount of Old Bay (to taste), to the pot before serving. I'd also ensure the Old Bay and sherry were out for my diners to use more if they liked.

Polling the Fam: It was just Fox and me for this one... I really liked it and would make it again for a seafood-loving crowd, but next time that bland flavor needs to be kicked up a notch! Fox (who is just getting into seafood) said he liked it and would eat it again, but probably never request it.

Verdict: Liked it. (4 stars)

Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

*Pics 2 & 3 - Pictures from when I made it

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

Laissez les bons temps rouler! A shrimp boil is a tasty one-pot meal that can be packed with flavor, bound to please old and young alike... Those that enjoy seafood, anyway.

"Wait," you may be saying to yourself, "a shrimp boil is not a soup! You drain the liquid off before you serve it!!" Well, you're right, you got me! A shrimp boil is not technically a soup. But, it cooks in a (yummy, yummy) broth, and I really wanted to try it, so you're just going to have to deal with it this week! LOL

This recipe came from: https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

*Pic 1 - https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

Variations from Recipe as Written: I used lime juice instead of lemon juice because it is what I had. I also used minced garlic rather than a whole head.

General Thoughts: The prep on this one was fairly simple and straightforward... A quick wedging of the onion, breaking a few cobs of corn into pieces, and some fast knife work on the sausage had me ready to roll. A few swishes and swirls of the whisk later, everything was ready to go into the slow cooker (aka, Crock-Pot). There were a couple of extra steps near the end of the cooking process, but it took pretty low-intensity effort overall.

*Pic 2 - Picture from when I made it

I was a little skeptical about whether the potatoes would be cooked completely, but they came out just right! Bite-sized baby red potatoes might have been an improvement, but the ones I used were tasty enough. The shrimp, likewise, were perfectly cooked with excellent texture. The corn, on the other hand, was a bit underdone; still entirely edible, but they could have used a bit more time cooking in the hot broth.

As far as the flavor, it was solid overall, but not very strong... Being that I enjoy strong flavors, I was counting on a big kick of Old Bay with every bite, but the flavor was more subtle. With some additional sprinkles of the Old Bay and the judicious use of some Frank's RedHot on my plate, though, it was just about perfect!

Potential Improvements? This one was already pretty solid as-is, but next time, I'd leave the corn in a little longer, use baby red potatoes, and double the amount of Old Bay.

Polling the Fam: I found this dish easy to make and tasty overall, so I would make it again, particularly with the improvements above. Jayson also seemed to enjoy it, although I forgot to ask for his specific comments. And, Fox, who had never tried shrimp before, said he enjoyed it.

Verdict: Liked it. (4 stars)

Sunday Soup #62: Bacon, Shrimp, and Corn Chowder

My best buddy, Jayson, and I both enjoy seafood soups, but our normal family dinner crew includes others that are anti- anything that comes from the water. This weekend, though, those that normally object were either missing or eating something different, so I was free to pick a seafood soup that looked yummy. But, how did it go?

This recipe came from: https://theblondcook.com/bacon-shrimp-corn-chowder/

*Pic 1 - https://theblondcook.com/bacon-shrimp-corn-chowder/

Variations from Recipe as Written: I actually make a few alterations to this one... I made 1.5 times the recipe. I used an extra slice of bacon. I used an extra half-pound of shrimp. I used "Better Than Bullion" to supplement the chicken stock (because I needed 4.5 cups, but stock is normally sold in 4-cup sized boxes). I added two tablespoons of Lawry's Seasoned Salt to the pot to kick up the flavor. And, instead of adding the bacon and the shrimp to each bowl as it was prepped, I just added the shrimp and bacon back to the pot once the rest of the broth/soup was finished.

General Thoughts: This soup was fairly simple to put together... Lisa helped me by dicing the bacon and chopping the onions, but that was only real pre-prep work required. The rest was just the usual cooking steps...

I noted that this was one of those recipes that came out looking much less "polished" than the pictures from the website. It did come out very chowder-y, which was good, but it wound up looking a bit rougher and more stew-ish than the pristine bowl of chunky, creamy perfection they depicted in the staged photos. I think this was partly due to the use of the immersion blender, which made the corn and onions a little ragged. But, as with most soups (imho), the taste was more important than how it looked...

*Pics 2 & 3 - Pictures from when I made it

When I first tasted a spoonful of the soup out of the pot, it was actually a bit bland. That surprised me, as I thought the amount of bacon I'd fried up would have added more salty, savory flavor to the mix. I could taste the paprika and the thyme (the most forward flavors were the thyme and the shrimp), but it definitely needed a kick... Ideally, I would have preferred a cajun seasoning or some Old Bay, but I had Lawry's Seasoned Salt to hand, and that did the trick.

This soup turned out a little thinner than I expected, but it was still hot and hearty. Each bite was savory (thanks to the Lawry's) and had a piece of tender, yummy shrimp (which reinforced my choice to add the extra half-pound of shrimp). I was also a bit worried about textures and consistency, but those fears were unfounded, as it wound up close to feeling like a chunky shrimp stew that went down easy.

Potential Improvements? I think substituting Old Bay seasoning or something like Tony Chachere's creole seasoning would have been better than Lawry's. Adding potatoes would definitely have been a plus, as well as some Italian sausage or chicken (to make it a meat trio - shrimp, bacon, and sausage or chicken) and provide some additional bulk and flavor.

Polling the Fam: For me, this was another of those soups that would have wound up at 3.5 stars, but I am confident with the improvements I suggested it would be a solid 4. I'd definitely make it again. Jayson thought it was good but thought it was missing a little something too, suggesting potatoes and some chicken or sausage to help flesh it out. Hunter also liked it overall, and agreed on the potatoes, but said it wasn't his favorite soup I've ever made.

Verdict: Liked it. (4 stars)

Sunday Soup #57: "Contest-Winning" New England Clam Chowder

Being an adult is so inconvenient... One minute you're humming along, happy as a clam, making soup every Sunday and living the dream, and the next there's holidays and birthday parties and vacations, all conspiring to keep you from making yummy dishes in the kitchen.

For my first post back from my hiatus, people on Facebook suggested a New England Clam Chowder and some sort of lentil soup. So, today, New England Clam Chowder (the first one I've ever made!), and then later this week, a lentil soup. That's right... I'm giving you a two-fer this week!

I stumbled across this recipe a bit ago and was eager to find out if "Contest-Winning" was just hyperbole or if this recipe would really be craveable... Let's try it, shall we?

This recipe came from: https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder?keycode=ZPIN0114SOD

*Pic 1 - https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-chowder?keycode=ZPIN0114SOD

Variations from Recipe as Written: The recipe called for 3 small potatoes (peeled and cubed), but I used four small unpeeled red potatoes (more on this later). I also used 2 cloves of garlic because... GARLIC!

General Thoughts: As I mentioned, I have never made a clam chowder before. It always seemed like a tough thing to get right... What if I scorched the cream? What if I make it too thick? What if it tasted too clammy? What if it was too bland (or, I made it too spicy)? Well, I am pleased to report, I had none of those problems with this recipe! But, I am getting ahead of myself... First, the prep: it wasn't bad. A bit of chopping on the onion, celery, and potatoes, and that was it. Easy peasy... And most of the ingredients were very "normal," so it was pretty inexpensive to make.

*Pics 2 & 3 - Pictures from when I made it

I was most happy with the consistency of the soup. It was not overly thick, but not too thin either... Goldilocks would have found it to be JUST right! And, while the soup was delightfully dense with ingredients, each bite was well-balanced.

The taste was also very solid. Although there were not a lot of spices in recipe (just a 1/4 tsp each of thyme and white pepper), it was not unbearably bland, as I feared it might be. I like very strong flavors (as you may know, if you regularly read these posts), so after my first bowl, I sprinkled my second with some Old Bay seasoning, black pepper, and a dash of Tabasco, which made it even better, but I would have been happy to keep eating it "as-is" if those enhancers weren't available. And, it had the perfect amount of clam taste... Just enough so I knew I was eating a clam chowder, but not enough to attract the cats from three houses over.

The only thing for which I didn't care was my own fault, really... Instead of using peeled russet potatoes, I used unpeeled red potatoes, which imparted the dish a slightly earthy taste, of which I wasn't a huge fan. 

Potential Improvements? Next time, I'd definitely use peeled potatoes, and probably add a bit of cracked pepper into the pot before serving, but that's it!

Polling the Fam: I am very pleased with how this one turned out, and I will definitely make it again... It was inexpensive, easy to prepare, and very tasty. Hunter added WAY too much Tabasco sauce into his first bowl, but once he could actually feel his tongue again, he really liked it, said it was very good, and went back for thirds. Fox (my historically picky offspring)... LIKED IT! He actually liked it... He went back for seconds. That's how I know this soup was the real deal!

Verdict: Liked it. (4 stars)

Sunday Soup #29: Bayou Crab Chowder

Happy April! I made this soup as a special treat for my friend and workout buddy Jayson, who loves seafood, before we started a fat-loss challenge at our gym last week. Enjoy!

This recipe came from: http://www.akitchenhoorsadventures.com/bayou-crab-chowder/

*Pic 1 - Picture from http://www.akitchenhoorsadventures.com/bayou-crab-chowder/

My Variations from Recipe as Written: I used standard polska kielbasa (rather than turkey) and regular Half & Half (rather than fat-free).

General Thoughts: The ingredients for this soup were fairly straightforward and its prep was fairly easy, which is not always the case for creamy or bisque-like soups (particularly crab). Cutting and crisping the bacon and slicing the sausage were the most strenuous steps required, and I was able to do everything while giving more brain power to a movie on TV than I had to devote to my prep work. :-)

Small word of warning, though... Anytime you make a soup with real crab, it can get a little pricey. At my local store, for the crab alone (the recipe called for 1 pound), it cost about $30.00.  If you live in a crab-rich area, such as Baltimore or Annapolis, it might not be quite as daunting; however, it is something to consider if cost is going to be a deterrent for you.

*Pics 2 & 3 - Pictures from when I made it

Overall, this soup was very solid and packed a serious flavor punch.  Combining two proteins, particularly a seafood and non-seafood choice, can sometimes be a little dicey.  But, in this soup, the combination of the crab and kielbasa was terrific, with the sausage in particular helping to lend the "bayou" feel to the recipe.  This soup uses a pound of crab and that was MORE than enough... Every single bite I took had crab in it!

The Cajun seasoning (both in the soup and sprinkled on top as a garnish) actually made the soup rather spicy, so if you are a "mild" eater, you might want to use a bit less. Also, I felt like the amount of thyme (which can taste earthy and sometimes bitter on my palate) could have been reduced by half to make the soup a little sweeter overall.

Polling the Fam: There really was no "fam" on this one, just me and Jayson... I really liked it and would make it again; however, in light of the cost, I might just save it for a special occasion. Jayson thought it was very solid, as well, finding it very hearty and filling. He said it had the right amount of crab taste, but using more Cajun seasoning as a garnish may have overdone it for him (so he skipped it in his second bowl).

Verdict: Liked it. (4 stars)

Sunday Soup #17: Easy Homemade Wonton Soup

This recipe came from: http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

It was super hot on Sunday in Gilroy, CA... A nice brisk 102 degrees! But, it was a dry heat, right? LOL So, what did I do to beat the heat? Make soup, of course!

*Pic 1 - Picture from http://www.jessicagavin.com/wonton-soup-recipe-thats-easy-to-make/

My Variations from Recipe as Written: I went a little bonkers with variations in this recipe, but it primarily had to do with what was available at the store. Okay, so that was a lie... I just like changing stuff because I think it sounds better! :-)

The biggest departure is that the recipe's author spends a good bit of the page telling/showing you how to make shrimp and pork wontons on your own, and I am sure they are delicious, but I did not have that kind of time... I used two 12oz bags of the Trader Joe's Chicken & Cilantro Frozen Wontons (http://www.traderjoes.com/fearless-flyer/article/681); they were very tasty and made this soup SO much simpler and faster to make. Then (because I can't seem to leave well enough alone), I used 8 cups of chicken broth instead of 7; 10oz of brown mushrooms instead of 4; a cup of shredded carrots instead of thin slices; and 5 bok choy leaves instead of 3.

General Thoughts: For the amount of time this soup took to make (HINT: hardly any!), it was remarkably good! It was hearty and the textures in each bite was A-mazing!! I added the frozen wontons right at the end and cooked an additional 2 minutes (per the instructions on the bag), and it worked out very well.

*Pics 2 & 3 - Pictures from when I made it

The soup was visually pleasing, the bok choy gave it a bit of earthy flavor, the mushrooms and carrots were perfectly tender, the shrimp was delicate and not overdone (i.e., not rubbery), and the Asian flavor (helped with a little soy sauce in my bowl) popped in every bite.  You would need to like Asian food to enjoy this one, which I (of course) do, and it would really hit the spot if you were craving a quick and delicious hit of Asian flavor that could be made simply and quickly as a main dish.  It would also be a great choice as a (heavy) soup course for an Asian- or international-themed meal.

Polling the Fam: I think this is one of the best all-round soups I've made since I started my 52-week soup challenge, and I would definitely make it again.  Hunter, who was the only other Souper Trooper to partake this week, likes Asian food, but does not really do shellfish (like shrimp) or mushrooms; however, he really liked this soup! He enjoyed it and would definitely look forward to eating it again, shrimp, mushrooms, and all!.

Verdict: Loved it! (5 star)

Sunday Soup #9: Maryland Cream of Crab Soup

This recipe came from: http://www.crabplace.com/charleses-cream-of-crab.asp (by way of http://nowyoucanpinit.blogspot.com/2013/12/award-winning-maryland-cream-of-crab.html?m=1) 

*Pic 1 - Picture from http://nowyoucanpinit.blogspot.com/2013/12/award-winning-maryland-cream-of-crab.html?m=1

My Variations from Recipe as Written: The recipe called for "Maryland jumbo lump crab meat," but I settled for the only non-frozen real crab meat I could find at my local grocery store; if I had thought ahead I could have picked some up in Monterey or San Fran. I used Italian parsley. I used 4 tsp of seafood seasoning I got at the farmer's market a couple years ago, instead of the Old Bay it called for. And, it called for using cornstarch to thicken it up, but didn't specify an amount; I added 6 tbsp cornstarch with 6 tbsp water, and the soup turned out the consistency of a good New England clam chowder.

General Thoughts: This soup was SO easy to make! This was the easiest soup of the year so far, but it still delivered on the taste. It was thick (thanks to the amount of cornstarch I added), creamy, and savory. I garnished with some sprinkled smoked paprika, Triscuit crackers, and a fresh sourdough baguette. I also might have liked to add a bit of cooking sherry to see what kind of a lift that would have supplied. The chunks of crab were very tasty and a rewarding bonus in each bite. If you are a crab fan, this soup is for you... BUT, real crab is expensive, and so this soup, overall, was not cheap to make. I think this one needs to be a "special occasion" soup, for that reason, rather than a casual family dinner.

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: Definitely gets the thumbs up from me, and it was easily the equal of many cream of crab soups I've had in various restaurants. I am the only person in my immediate family that would try this soup (their loss!), so I called my best buddy over to try it and take some home. Jayson may chime in down below in the comments, but it looked like he enjoyed it!

Verdict: Liked it. (4 stars)

Sunday Soup #4: New England Fish Chowder

This recipe came from: http://www.tasteofhome.com/recipes/new-england-fish-chowder

My Variations from Recipe as Written: I halved the recipe. I used cod (another light white fish, that was easier to find at the grocery store) instead of haddock. I used some additional fresh cracked black pepper after the soup was prepared, but before it was served.

*Pic 1 - Picture from the original source website

General Thoughts: Halfway through the recipe, I thought it might be a disaster; however, I trusted the recipe and it came out quite well. The star of the soup was the fish, which had a subtle and pleasant taste. I am not saying I would recommend this soup to my seafood-hating wife, but I would definitely urge my son to try it, since he likes some seafood but just not an overpowering fishy taste. Overall, the soup was hearty and a quality dish for someone searching out an easy seafood soup.

(*NOTE: I normally post pictures of what the recipe looks like when I make it, but I couldn't seem to find my pictures of this one. Apologies.)

Polling the Fam: I flew solo on eating this one, and I rather liked it. The one (small) complaint I had is that it didn't "finish" super strong, if that makes sense? Each bite started creamy and yummy, with good body, and a great example of a chowder, but then it just didn't... I dunno... have the right bite at the end. I like very strong flavors, so it might just be me, and when I added some Sriracha to my second bowl, it helped a bit. Next time I might add some garlic and... hmm... celery maybe? But, if you like fish, and you like chowder, this one is probably for you!

Verdict: Liked it. (4 stars)