Rich Seafood Chowder

Name: Rich Seafood Chowder
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 1 celery rib, chopped; 1 medium carrot, shredded; 2 tablespoons all-purpose flour; 1/2 cup 2% milk; 3 cups seafood stock; 1 medium potato, peeled and diced; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon pepper; 1 pound uncooked shrimp (41-50 per pound), peeled and deveined; 2 cans (6-1/2 ounces each) chopped clams, drained; 2 cans (6 ounces each) lump crabmeat, drained; 1 package (8 ounces) cream cheese, cubed; Minced fresh parsley

16 ingredients

3 steps

Ingredients

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley

Directions

1

In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
2

Add stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes.
3

Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.