Creamy Seafood Chowder

Seafood, Soups

Prep Time: 15 mins Cook Time: 30 mins Servings: 8 -12 servings Source:

Ingredients

8 ounces 1 stick butter, divided

1/4 cup minced onion

2 teaspoons minced garlic

1/4 cup minced celery

2/3 cup all-purpose flour

4 1/2 cup milk, 2% or whole

2 1/2 cups half and half

2 cups seafood or chicken stock

1 pound large shrimp

2/3 pound scallops chopped

2/3 pound crab meat lump or claw

1/4 cup cooking white cooking wine

1 1/2 tablespoons parsley

2 teaspoons paprika

1 tablespoon sugar

Directions

In a Dutch oven, or small stock pot, melt 6 ounces butter over medium-low heat.

Sauté the onion, garlic and celery until it’s softened and translucent.

Whisk in the flour. Cook and stir. Do not allow it to burn.

Slowly pour in the milk, half and half, and stock, stirring constantly as you pour. Continue to stir until it’s thickened and heated through. Turn the heat to low.

On a separate burner, sauté the shrimp and scallops in the remaining 2 ounces of butter. Cook and stir until the shrimp & scallops are opaque, ~4-5 minutes.

Add the shrimp and scallop mixture to the soup. Stir in the crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat

Let rest 10 minutes before serving.