Seafood Vegetable Chowder

Carmen B.'s Note:

This is a good soup to pair with a salad and french bread to make a great lunch or supper. Add other seafood or mix and match your favorites.

• Total Time: 40 mins
• Prep 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 ½ cups water or 1 ½ 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
• ½ teaspoon dried basil or ½ teaspoon dill (I use both)
• 1 tablespoon instant chicken bouillon
• salt & pepper

Directions:

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.