Georgia-Florida Fishing Report - Fishing Tips, Trips, Tricks and Techniques
Seafood Soup:

5 tablespoons flour (all purpose or self-rising)
4 tablespoons butter
2 cups milk
2 cups half and half or cream
1/4 teaspoon white pepper/black pepper
1/8 teaspoon thyme (or 1 sprig fresh)
pinch of Old Bay Blackened Seasoning
1 celery stalk, minced
1 teaspoon garlic powder or pepper and garlic powder mix
14 oz. imitation/real king crab meat diced and 12 oz. peeled, deveined, head off/tail off shrimp (if shrimp is raw, cook 3-5 minutes in microwave until opaque) Walmart carries the imitation crab meat for $2.50 and the 12 oz. shrimp for $5.00 on sale.
Dash of Worcestershire sauce
Potatoes cut into 1” cubes cooked (optional) 
2 Bouillon cubes in 1 cup water dissolved (4 minutes high in microwave)
1 Onion-Cut to small pieces and microwaved 4-5 minutes.
1 can Cream of celery
1 can Cream of mushroom
1 small can mushrooms
8 slices Bacon-cooked and crumbled
Cayenne Pepper-to taste
Curry powder-to taste
Seafood seasoning-to taste
You can use as many ingredients or as few as you like. It’s still good any way you prepare it.
Rub flour and butter together and put into a 3 or 4 quart soup pan.
In a separate heavy bottomed saucepan, combine milk with the half and half as well as soups with herbs, dissolved bouillon in one cup water, and seasonings. Heat the milk until it nearly boils and pour it slowly into the flour and butter, whisking as the butter melts.
Simmer for 10 minutes over very low heat. Do not allow milk mixture to boil. Adjust consistency of soup; add a little flour if soup is too thin, or add a few tablespoons milk or cream if soup is too thick. Taste and adjust seasonings.

Add crab meat/shrimp, bacon, mushrooms, onions; heat for 10 more minutes and serve.

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