This is a wonderfully delicious soup that is full of seafood flavor and not terribly heavy. I like to add a touch of cream at the end, but if you want to forgo it you certainly could. The soup gets all it’s flavor from a rich stock. Take the time to make it and you will most certainly find it worth the effort. It creates the best flavor base to highlight the seafood. I am fortunate here in Florida to have a great seafood market a short distance away. Thank you Buddy’s 30A! I used wonderful fresh grouper, rock shrimp and lump crabmeat, but you could substitute cod or any other flaky white fish. Serve with a butter piece of toasted bred on top that soaks up all the rich stock!