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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Flavored with crab, shrimp and cheddar cheese, this chowder is so good that I make it weekly. Sometimes I substitute chicken or ham for the seafood and leave out the juice. Either way, this pretty soup is a winner. âAmi Paton Waconia, Minnesota Ingredients:
1/2 cup finely chopped onion |
1/4 cup butter, cubed |
1 can (14-1/2 ounces) chicken broth |
1 cup cubed peeled potato |
2 celery ribs, chopped |
2 medium carrots, chopped |
1/4 cup clamato juice |
1/4 teaspoon lemon-pepper seasoning |
1/4 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
2 cups (8 ounces) shredded sharp cheddar cheese |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 cup cooked shrimp |
Directions:
1. In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted. Yield: 4 servings.
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