Tomato Shrimp Stew

This healthy hardy shrimp stew is perfect for warming up long winter days! It freezes really well too, just make sure you cover the very top of the soup with a nice air tight layer of plastic wrap so the soup does not grow a thick skin!

Ingredients

• 1-1/2 lbs. recipe-ready crushed tomatoes
  
• 1 lb. zucchini\cooked, chopped
  
• 4 cups vegetable stock, hot
  
• 2 Tbsp. unsalted butter
  
• 3 Tbsp. all purpose flour
  
• 3/4 tsp. pepper
  
• 3/4 tsp. nutmeg
  
• 1/2 tsp. sugar
  
• 1 Tbsp. parsley, chopped
  
• 1-1/2 lbs. jumbo shrimp, peeled and deveined
  
• 1 cup seasoned croutons

Instructions
Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Whisk in flour with a wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.
Source: Stew

Scallop Corn Chowder

Next to lobster, I think sea scallops are my favorite seafood. Scallops are so sweet and versatile, there is literally no end to the recipes you can create with them! Try this soup recipe when the weather gets a little nippy. It's sure to warm you inside and out!

Ingredients

• 5 slices bacon (4 ounces), cut into a small dice
  
• 1 1/2 pounds sea scallops (about 16), patted dry
  
• 3/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 small yellow onion, thinly sliced into half-moons
  
• 1/2 pound Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
  
• 1/2 cup dry white wine
  
• 1 cup chicken broth
  
• 1/2 cup heavy cream
  
• Kernels from 2 ears of corn (about 1 cup)
  
• 1/4 cup chopped flat-leaf parsley

Directions
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Source:Soup