Golden Seafood Chowder

Total Time Prep: 25 min. Cook: 25 min.
Yield 4 servings (1-1/2 quarts)
Contest Winner
Test Kitchen Approved
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

  • 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

  1. 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.
  2. 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.

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
Recipe Creator

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