In medium sized saucepan saute the following in 2 Tablespoons oil:
2 cloves garlic, minced
1 cup chopped green onions
½ pound scallops, bite sized (cut if too large, I buy the small ones for this soup)
Saute until just softened not browned. Remove from pan.
In same pan combine over medium heat until warm and smooth:
1 ½ cups milk
8 ounces cream cheese
1 can cream of shrimp soup (can also use cream of mushroom but I like the shrimp flavor better)
Use a wooden spoon or whip to blend these together until a smooth warm mixture.
Add to the above soup:
1 cup shredded carrots (can also use chopped carrots)
½ cup diced cooked potatoes
1 teaspoon chopped parsley (dried works also)
½ teaspoon pepper
½ teaspoon cayenne pepper
½ teaspoon thyme
1/4 teaspoon marojam (if you don’t have this it is okay – not sure how it changes the flavor but I have made it both ways and don’t miss it)
½ pound shrimp (I like the mid sized which is closer to bite size but if you only have large just cut them in half)
½ pound white fish (or salmon can be used as well)(I usually use tilapia, catfish, cod or swai)
Add the garlic mixture and stir well until well heated. I serve it with toasted bread or garlic toast.
You can also add ½ pound of crab or clams but I never have and ½ cup chopped bacon but I don’t add that either.
Enjoy.