Cooking Time: 20 mins
Spiciness Level: 0/5
Serves: 4 cups
2 tablespoons olive oil
2 small carrots, small diced
2 cloves of garlic, minced
2 tablespoons all purpose flour
1 large onion, diced small
1 large celery stick, diced
1 large potato, diced
907g Seafood Stock.
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon old bay seasoning
1/2 cup whole milk
227g cooked seafood of choice
(optional) 1/8 teaspoon cayenne pepper
Add olive oil to soup pot on medium heat. Stir in onion, celery, and carrots. Saute them until onion becomes translucent.
Then, add in garlic and saute for a minute, ensure garlic does not burn by stirring constantly.
Add flour over the mixture in the soup pot and stir to combine with the vegetables until mixture becomes pasty.
Turn heat to medium high and slowly whisk in the Seafood Stock.
Turn heat to high and bring to light boil. Add potatoes and seasonings while reducing heat slowly.
Cook it for 10 minutes, stirring once in a while, until potatoes are tender.
Add in the cooked seafood and the milk into the soup.
Taste to test and season according to desire.