Rich Seafood Chowder
"This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. —Anita Culver, Royersford, Pennsylvania..."
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
Comments & Reviews
Just A Pinch Sweepstakes