Saturday, October 16, 2010

Seafood Chowder

Golden Seafood Chowder

1/2 cup chopped onion

1/4 cup butter, cubed

1 can (14 1/2oz) chicken broth

1 cup cubed peeled potato

2 celery ribs, chopped

2 medium carrots, chopped

1/4 cup clamato juice

1/4 tsp lemon pepper

1/4 cup all purpose flour

2 cups milk

2 cups (8oz) shredded sharp cheddar cheese

1 can (6oz) crab-meat, drained, flaked, and cartilage removed

1 cup cooked medium shrimp, peeled and De-veined

In a large saucepan, saute onion in butter until tender. Stir in 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.

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. 4 servings

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1 comment:

  1. I love seafood chowder and the color you've achieved in this is spectacular! What a great post!