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Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
427 calories; protein 39.3g; carbohydrates 22.8g; fat 16.7g; cholesterol 164.7mg; sodium 433.5mg. Full Nutrition
Most helpful positive review
Such an easy and wonderful recipe! As always I added some stuff but not because it needed it because I love the stuff I added celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood mushrooms onions and celery I transferred it to the crock pot and set it to warm. That's just hot enough to make it hot without bringing it to a boil. Delicious Pam Rosterman. Thank you! Read More
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(32) Most helpful critical review
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious. Read More
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(8) Reviews: Most Helpful
Such an easy and wonderful recipe! As always I added some stuff but not because it needed it because I love the stuff I added celery and celery salt (instead of the regular stuff) And I added some cooked shrimp too. When I was ready to add the seafood mushrooms onions and celery I transferred it to the crock pot and set it to warm. That's just hot enough to make it hot without bringing it to a boil. Delicious Pam Rosterman. Thank you! Read More
Helpful
(32) 
I was a little disappointed in this for two reasons. I think the mushrooms should be sauteed in advance because at the medium low setting they were not getting cooked. Also I have never used canned oysters before this and will never again. They have a very strong fishy taste...fresh oysters do not. With that said I think if I were to try this again it would be with those changes. It was otherwise easy to prepare and the base was delicious. Read More
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(8) Advertisement
This was alright for me a little bland. Not bad but with seafood being so expensive I probably won't make again. Read More
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(7) 
I made this a few days ago for dinner and thought it was a nice way to use up some canned seafood and have a quick and tasty soup! I followed the recipe as written except that I swapped out one of the cans of clams for a can of lump crab meat. My guests thought this was tasty and my sister even asked for seconds (she's a pretty picky eater). I think I would definitely like to try duplicating this recipe with fresh seafood because I think it will help the overall flavor and body of the soup. This was my first time using canned seafood for anything and I was super impressed with the seafood itself. Overall a very good soup. Read More
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(4) Advertisement
Super easy and delicious. I chose to use 1 can of crab meat and 2 cans of tiny shrimp instead of the oysters just for our family's preferences. I followed reviewer's idea and sautéed the mushrooms and onions first and loved the texture and flavor. Will definitely make this again. Read More
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(1) 
This was very delicious and easy. I added 2 6.5oz cans of tiny shrimp drained and went heavy on the hot sauce. Used Gringo Bandito Super Hot instead of Tabasco. 10 stars! Read More
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(1) I added lobster, shrimp, clams and squid, all finely chopped. I sautéed the pepper and mushrooms together. Deglazed the pan with sherry, then added the milks, etc. I used an emersion blender to purée the mixture, then added the seafood to slowly cook in the hot milky broth. Delicious! Read More
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(1) 
