Easiest Way to Make Tasty My seafood soup with corn bread

My seafood soup with corn bread. Chop the onions, zucchini or okra and potatoes add to your pot. Cook on medium heat until the potatoes are soft. Serve with fresh out of the oven corn bread.

This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth. You can have My seafood soup with corn bread using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of My seafood soup with corn bread

1. You need 1 of fish no breading frozen or fresh.
2. Prepare 1 of cocktail shrimp.
3. It's 1 of mussel meat.
4. You need 2 large of onions.
5. Prepare 1 of garlic powder.
6. It's 1 of salt and pepper.
7. Prepare 1 of zucchini or okra.
8. It's 2 of canned diced tomatoes with herbs.
9. It's 1 of enough water to cover everything.
10. You need 4 of potatoes.

In a large bowl, add the crumbled cornbread, herb stuffing mix, and cream mixture. Add in remaining melted butter and broth. Mix well, taste, and adjust seasoning if needed. Melt butter in a saucepan over medium-low heat.

My seafood soup with corn bread step by step

1. This is so easy to make. All ingredients depend on how big of pot you use and How many people you are serving. You want everyone to get some of everything..
2. Fish (I use frozen catfish chopped into bite size pieces) and frozen shrimp I use the little ones so you get more for your money.the mussels I use the meat only frozen ones. I don't like to pay for shells. Place in pot..
3. Chop the onions, zucchini or okra and potatoes add to your pot. Add the 2 cans of diced tomatoes and seasonings (all by taste) Add enough water to cover everything and make soup. Cook on medium heat until the potatoes are soft. Serve with fresh out of the oven corn bread..
4. .

Melt the butter in a large heavy-bottomed saucepan over medium-high heat. What to Serve with Pumpkin Soup. Pumpkin soup can be served warm or cold, but the smooth, strong flavor works best with other fall staples like butternut squash, apples and turkey. You can also try sprinkling the top of your soup with roasted pumpkin seeds or mix some up in a delicious salad wrap. This could be due to my inexperience but the cornbread mixture over flowed off the pie plate.