• 1/2 cup butter
  • 1 stalk celery , minced
  • 1 small onion , minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 3 tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
  • 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
  • 2 cans condensed cream of potato soup (undiluted)
  • 1 1/2 lbs shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbs crab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
  • chopped fresh parsley (to garnish)
  • 1 Melt butter in 3-quart saucepan over low heat.
  • 2 Saute' celery and onion until tender.
  • 3 Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
  • 4 Add milk and condensed soup and stir until piping hot.
  • 5 Meanwhile clean and chop seafood as you like.
  • 6 I usually halve the shrimp and then cut one half in half and leave the other half whole.
  • 7 If using extra large scallops I usually quarter them.
  • 8 When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
  • 9 Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.