Seafood Chowder-Jo's

By DDownes

from Jo Yun

Ingredients

• 1 lb. shrimp, cleaned and deveined
• 1 lb. scallops, well rinsed
• 1 c. white wine
• 1/2 C. water
• 1 C. butter
• 1 bunch chopped green onions
• 1 C. flour
• 2 C. chopped celery
• 2 C. sliced carrots
• 4 tsp. chicken base or bouillon
• 2 1/2 C. water
• 4 C. half and half
• 1/2 Cavender's Greek seasoning (by seafood/meat counter at Hy-Vee)
• salt and pepper to taste

Preparation

Step 1

In large pan place 1/2 C. water, wine, shrimp and scallops. Bring to a boil. Reduce heat and simmer for 5 minutes. Drain, reserving juice. Set aside. Insame pan, melt butter; add onions an saute for 3-4 minutes. Stir in flour and cook for 2 minutes. Slowly add half and half and reserved fluied from shrimp and scallops.

In separate pan combine bouillon and 2 1/2 C. water, celery and carrots. Boil and simmer until vegetables are fork tender. Add veggies and liquid to cream base. Fold in seafood, cut into bit into bite-size pieces. Heat through.