Creamy Slow-Cooked Shrimp And Scallop Soup

Creamy Slow-Cooked Shrimp And Scallop Soup


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Serve up tender pieces of shrimp and scallops in a creamy slow-cooked broth! Portion this soup with a side of homemade cheddar biscuits.

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Time needed

10 min preparation + 3 hour cooking

Serving Size / Yield

6 servings


  • 1 C. shrimp, peeled and deveined
  • 1 C. bay scallops
  • 1 onion, diced
  • 1 large carrot, chopped
  • 3 T. butter, divided
  • ¼ C. flour
  • 2 C. milk
  • 2 C. half-and-half
  • ¼ C. chicken broth
  • 1 tsp. thyme
  • Salt and pepper to taste
  • ½ tsp. cayenne pepper
  • ¼ tsp. nutmeg

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In a large pot, melt 1 tablespoon of butter and cook shrimp and scallops until cooked through and shrimp turns pink. Remove seafood and transfer into your crockpot. Add chopped onion and carrot to the bottom of the crockpot and mix with seafood. Sprinkle in flour and pour in milk, half-and-half, and chicken broth. Season with salt, pepper, cayenne, thyme, and nutmeg. Stir well, add butter, and cook on low for 2 to 3 hours until thickened.

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