Golden Seafood Chowder Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1/4 cup butter cubed
- 1/2 cup finely chopped onion
- 2 celery ribs chopped
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 2 medium carrots chopped
- 1 can (14-1/2 ounces) chicken broth
- 1 can (6 ounces) crabmeat drained, flaked and cartilage removed
- 1/4 teaspoon lemon-pepper seasoning
- 1 cup cubed peeled potato
- 1/4 cup clamato juice
- 1 cup cooked shrimp
- Carbohydrate 16.9892875147766 g
- Cholesterol 30.503125 mg
- Fat 11.7862437501931 g
- Fiber 1.93587500774971 g
- Protein 2.30755625196902 g
- Saturated Fat 7.33998250003066 g
- Serving Size 1 1 serving (205g)
- Sodium 318.002500252847 mg
- Sugar 15.0534125070269 g
- Trans Fat 0.88652625006371 g
- Calories 181 calories
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. Yield: 4 servings. Originally published as Golden Seafood Chowder in Taste of Home February/March 2007, p27
