"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
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1/2 cup finely chopped onion
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1/4 cup butter, cubed
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1 can (14-1/2 ounces) chicken broth
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1 cup cubed peeled potato
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2 celery ribs, chopped
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2 medium carrots, chopped
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1/4 cup Clamato juice
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1/4 teaspoon lemon-pepper seasoning
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1/4 cup all-purpose flour
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2 cups 2% milk
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2 cups (8 ounces) shredded sharp cheddar cheese
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1 cup cooked shrimp