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Creamy Seafood Chowder

Healthy Elizabeth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

  • ¼ cup salted butter
  • 2 medium sweet onions, diced
  • 4 stalks celery, finely diced
  • 6 medium carrots, finely diced
  • 8 medium yellow potatoes, peeled and cubed
  • 2½-3 cups chicken stock
  • 3 cans minced or chopped clams, with clam juice reserved
  • ½ cup all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 lb frozen shrimp, peeled, deveined, tail-off
  • 1 ln frozen scallops
  • 3 tbsp chives, chopped

Instructions
 

  • Over medium-low melt the butter in a large heavy-bottomed stockpot. Add the onions, celery, carrots, potatoes, salt, and pepper to taste, and saute for 10 -15 minutes until very soft.
  • Stir in the flour. Cook over very low heat for 3 minutes, stirring constantly. Then stir in the broth and the reserved clam juice.
    Bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
  • Add the milk, heavy cream, clams, shrimp, and scallops. Simmer uncovered, for 7-10 minutes or until the seafood has just cooked through.
    Taste for salt and pepper. Serve hot with a sprinkling of chives.