Seafood Vegetable Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, peeled & diced
• 1 1/2 cups water or 1 1/2 cups fish stock
• 1 cup mushroom, sliced
• 125 g clams, undrained (i use a canned clams)
• 125 g crab (i use canned)
• 125 g scallops, rinsed very well under cold water
• 1 cup frozen corn kernels, thawed
• 2 cups milk
• 3 tablespoons flour
• 3 tablespoons butter
• 1/2 teaspoon dried basil or 1/2 teaspoon dill (i use both)
• 1 tablespoon instant chicken bouillon
• salt & pepper

Recipe

• 1 measure the 1 1/2 c.
• 2 water and undrained clam juice in a measuring cup to make 2 cups of liquid.
• 3 set aside.
• 4 heat oil in a saucepan over medium heat.
• 5 add onions and cook for 5 min.
• 6 add carrots, garlic, celery, potatoes, and reserved water/clam juice.
• 7 bring to a boil, reduce heat, cover, and simmer 10 min.
• 8 add mushrooms, corn, and seafood.
• 9 bring to a simmer and cook, uncovered, for 5 min.
• 10 in a saucepan, melt butter; add flour and whisk to blend and cook 1 min.
• 11 slowly add milk and whisk until well blended.
• 12 cook until thickened, about 5 to 10 min.
• 13 add chicken boullion, salt and pepper, and basil or dill.
• 14 add vegetable mixture with accumulated liquid and seafood.
• 15 stir to blend.