I got the meat and bones of this recipe from my Sista Alethia. She prepared this soup for one of our book club meetings and it was off the chain! I text-ed her on Sat asking for the recipe and she graciously sent it to me. Here is the thing the recipe was like one my Mom would have given me "Girl put a little of this with that and some of this and BOOM!" **crickets** I'm kidding sorta, I got the gist of it and my recipe below is how I put it down but I think anyone can tweak this into many, many different soups! So here it is and Thanks again Alethia!
30 Large shrimps
1/2 Lbs of fresh scallops
1 Large can of lump crab meat
2 Cans of chicken broth
Half & Half
Old Bay Seasoning
Mrs. Dash Spicy Seasoning
(you add as much or as little as you want for all the ingredients. Your taste your cooking!)
-Boil shrimp, scallops and crab meat in the chicken broth along with one cup of water.
-Add garlic and onions (I used two cloves and half an onion) -Now add half & half (I used one cup) and butter (I used a generous table spoon) to the mixture on low heat.
-Use corn starch to thicken. (Alethia's trick is to mix the cornstarch with water before adding, so it doesn't make lumps in your soup.)
-Add your Old Bay Spicy seasoning and salt to your liking.
-I added fried Corn to my soup and served with open faced grilled cheese and bacon sandwiches.
Everything you'll need.