Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, crockpot seafood soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crockpot seafood soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Crockpot seafood soup is something which I’ve loved my entire life. They are nice and they look fantastic.
Slow cookers are incredibly convenient for making meals, especially during the fall time. Add the chopped onion, parsley, and garlic to the liquid, cover, and heat on high setting for one hour. The bacon adds a really nice flavor to the seafood.
To begin with this recipe, we have to prepare a few ingredients. You can cook crockpot seafood soup using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot seafood soup:
- Make ready 2 cup vegetable stock
- Get 1 can cream of shrimp soup
- Prepare 2 cup tomato sauce
- Make ready 1 cup shrimp cocktail sauce
- Make ready 1 cup water
- Make ready 1/2 cup white wine
- Get 2 can crab meat
- Get 1 lb salad shrimp
- Make ready 1 lb cocktail shrimp
- Take 4 tilapia fillets
- Make ready 1 onion
- Take 1 cup carrots
- Prepare 3 each kale stalks
- Prepare 2 each celery stalk
- Get 1/2 green bell pepper
- Prepare 1 bay leaf
- Make ready 1 tsp garlic salt
- Get 2 clove garlic
- Make ready 1/2 tsp cloves
- Take 1 tsp thyme
- Get 1 tsp rosemary
This crockpot version is very convenient because you can cook the broth overnight and add the seafood half an hour before the cooking time is over. Use all of your favorite shellfish and fish in this signature seafood dish of San Francisco. Serve with bread, butter, and a fresh green salad. To die for Seafood Chowder recipe!
Steps to make Crockpot seafood soup:
- Add liquid ingredients to Crockpot and stir.
- Finely chop carrots, onion, kale, and celery. Add to pot and stir.
- Remove seeds from pepper. Finely chop 1/3 to 1/2 pepper and add to pot.
- Add crab and stir.
- Clean shrimp. Remove exo- skeleton over tails of cocktail shrimp. Cut shrimp into bite size chunks and add to pot.
- Cut tilapia fillets into cubes. Add to pot and stir.
- Add spices. Stir.
- Cover and cook on low for ~3 hours. Garish with a kale leaf and serve with a roll or crackers.
During the winter months, I love to use our crock pot. It's so much easier to throw everything in the crock pot in the morning and just turn it on for a few hours. By the end of the day, I am usually exhausted or plain old lazy. As a full-time teacher, I only have time to cook from scratch a few nights each week. This slow-cooker soup recipe makes a big enough batch to feed my family for two nights. —Julie Kruger, St.
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