Campbell's condensed cream of shrimp soup makes an excellent base for creamy seafood soups. This recipe is quick and easy, and very delicious. You'll need a can of condensed cream of shrimp soup, and a good handful of scallops. Use the small "bay" scallops, whatever they are, and save the big ones for delicacies. Boil the scallops for about 5 minutes (in Denver, 4 minutes elsewhere) in as little water as possible. You will get a nice stock from this. Separate the scallops from the stock and put them with the condensed soup. Then put the stock in the soup can and fill up to a canful with cream. Make the soup with this liquid. It is ready as soon as it is heated. This is quite a pleasing soup, in spite of its relatively low cost and easy preparation.
Composed by J. B. Calvert
Created 6 March 2003