Golden Winter Seafood Chowder


1/2 cup onion, chopped fine
1/4 cup butter
1 (14.5 ounce) can chicken broth
1 cup potato, peeled and cubed
2 ribs of celery, chopped
2 carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon pepper
1/4 cup all purpose flour
2 cups milk
1 (8 ounce) package of sharp Cheddar cheese, shredded
1 (6 ounce) can crabmeat, drained and flaked
1 cup shrimp, peeled, deveined and cooked


Place the butter into a soup pot over medium heat. Allow the butter to completely melt. Add the onion and cook, stirring occasionally for 5 minutes or until tender. Pour in the both. Add the potatoes, celery and carrots. Pour in the Clamato juice and stir to combine. Sprinkle in the lemon pepper and stir to blend the ingredients together well. Bring soup to a rapid boil. Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender. Place the flour and milk together in a small bowl. Whisk until completely combined. Turn the heat back up to medium. Add the mixture to the soup. Bring the mixture back to a rapid boil. Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking. Once thick reduce the heat to low and add the cheese, crabmeat and shrimp. Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.

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