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. —Ami 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 all-purpose flour
- 2 cups 2% milk
- 2 cups shredded sharp cheddar cheese
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 cup cooked shrimp
Directions
- 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.
- 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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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