Seafood Chowder


Shrimp, fish, and crab give a delicate sweetness to this light yet satisfying seafood chowder.

Seafood Chowder
Serves 6
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  1. ¼ cup butter
  2. 1 cup minced onion
  3. 1 cup minced celery
  4. 1 cup minced carrot
  5. 2 teaspoons minced garlic
  6. ½ cup all-purpose flour
  7. 2 (32-ounce) cartons chicken broth
  8. 1 (8-ounce) bottle clam juice
  9. 1 cup heavy whipping cream
  10. 2 pounds red potatoes, cut into ½-inch pieces
  11. 10 sprigs fresh thyme
  12. 2 cups frozen whole-kernel corn, thawed
  13. 1 pound flounder, cut into 1-inch pieces
  14. 1 pound peeled and deveined medium shrimp
  15. 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
  16. 1 teaspoon Old Bay seasoning
  17. Garnish: fresh thyme
  1. In a large Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, and garlic, and cook for 6 to 8 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, clam juice, and cream. Add potatoes and thyme; bring to a boil over medium-high heat. Reduce heat, and simmer for 40 minutes. Stir in corn and next 4 ingredients. Return to a simmer, and cook for 5 to 10 minutes or until fish is cooked through. Garnish with thyme, if desired.
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