Cheddar Seafood Chowder

By brownbox

Ingredients

• 3 C. chopped onion
• 1 1/2 C. butter, cubed
• 87 oz. chicken broth
• 6 C. cubed peeled potato
• 12 celery ribs, chopped
• 12 medium carrots, peeled and sliced
• 1 1/2 C. Clamato juice
• 1 1/2 tsp. lemon-pepper seasoning
• 1 1/2 C. flour
• 12 C. milk
• 12 C. shredded sharp cheddar cheese
• 36 oz. crabmeat
• 6 C. cooked medium shrimp, peeled and deveined

Preparation

Step 1

In a large saucepan, sauté onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper seasoning. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.