Shrimp, fish, and crab give a delicate sweetness to this light yet satisfying seafood chowder.
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- ¼ cup butter
- 1 cup minced onion
- 1 cup minced celery
- 1 cup minced carrot
- 2 teaspoons minced garlic
- ½ cup all-purpose flour
- 2 (32-ounce) cartons chicken broth
- 1 (8-ounce) bottle clam juice
- 1 cup heavy whipping cream
- 2 pounds red potatoes, cut into ½-inch pieces
- 10 sprigs fresh thyme
- 2 cups frozen whole-kernel corn, thawed
- 1 pound flounder, cut into 1-inch pieces
- 1 pound peeled and deveined medium shrimp
- 1 (8-ounce) container jumbo lump crabmeat, picked free of shell
- 1 teaspoon Old Bay seasoning
- Garnish: fresh thyme
- 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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