Ingredients
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1 tablespoon olive oil
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4 stalks celery, chopped
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4 garlic cloves, minced
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1 teaspoon dried oregano
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1 tablespoon tomato paste
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1 tablespoon flour
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3 cups vegetable broth (or chicken broth)
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1 (10 ounce) can tomatoes and green chilies (see note in description)
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1 -2 cup tomato juice (see note in description)
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8 ounces shrimp, thawed (if frozen)
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5 ounces clams (I used frozen, thawed, but the original recipe suggests canned clams, drained)
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1 jalapeno pepper, chopped
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1/2 cup parsley, chopped (I used a lot less)
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1 teaspoon chili powder
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1 pinch cayenne pepper
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8 ounces scallops, halved
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1 tablespoon butter
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hot pepper sauce
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2 onions, diced
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1 lb chicken breast, cut into bite size pieces
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2 bell peppers, diced (I used red bell peppers, but the original recipe suggests 1 red and 1 green bell pepper)
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1/2 teaspoon peppercorn, cracked
Instructions
- In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
- Add garlic, oregano, peppercorns and cook stirring for another minute.
- Stir in tomato paste and flour and cook another minute.
- Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
- Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
- Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
- In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
- Add scallops to crock pot, stirring in well.
- Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.