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Hackberry Seafood Soup: Date Added: 6 Sep 2016
Listed in: Soups / Stews

1 large onion, diced

1 medium bell pepper, diced

1/2 cup mushrooms, diced

2 cloves garlic, minced

2 tablespoons flour

One 11 ounce can corn

1 pint heavy whipping cream

2 cups milk

1/2 tablespoons of HR&G seasoning (call Pauline 888.762.3391)

2 tablespoons picante sauce

1 pound shrimp, peeled and deveined

½ Pound of cubed redfish or trout

1/2 pound crabmeat

1/2 pound crawfish tail meat

3 tablespoons green onions, chopped


Saute celery, green peppers and onions in margarine until tender. Add cream cheese, milk, garlic and seasonings; stir over low heat until cream cheese is melted. Add remaining ingredients; heat thoroughly, stirring occasionally. Makes 4 one cup servings. Variations: Substitute light Philadelphia Brand Neuchatel cheese for cream cheese. Substitute dried thyme leaves for dried oregano leaves.

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Hackberry Seafood Soup


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