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Golden Seafood Chowder

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
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    4 servings (1-1/2 quart)

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.
Nutrition Facts
1-1/2 cups: 550 calories, 33g fat (22g saturated fat), 198mg cholesterol, 1233mg sodium, 28g carbohydrate (10g sugars, 2g fiber), 35g protein.

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