Rich & Hearty Seafood Chowder

• 2 12 cups peeled baking potatoes, 1/2-inch cubed
• 1 12 cups carrots, chopped
• 1 12 cups celery, chopped
• 2 cups onions, finely chopped
• 1 cup water
• 2 teaspoons chicken bouillon powder
• 2 teaspoons Worcestershire sauce
• 12 teaspoon dried thyme
• 14 teaspoon fresh ground pepper
• 1 (8 ounce) bottle clam juice
• 2 tablespoons all-purpose flour
• 1 12 cups milk
• 1 (12 ounce) can evaporated milk
• 1 lb white fish fillet, 1/2-inch pieces
• 12 medium raw shrimp, peeled deveined & halved lengthwise
• 10 -12 ounces baby clams (about 2 cans or packages)
• 10 -12 ounces lump crabmeat (about 2 cans or packages)

1. Combine potato, carrots, celery, onion, water, bouillon, Worcestershire, thyme, pepper & clam juice in a Dutch oven or large cooking pot.
2. Bring to a boil.
3. Reduce heat and simmer 15 minutes or until potatoes, carrots & celery are tender.
4. Place flour in a large bowl; gradually add 1/4 cup milk, stirring with a whisk until smooth.
5. Stir in the remaining milk.
6. Add the evaporated milk to the flour mixture and stir until smooth.
7. Stir milk mixture into pot with the simmering ingredients and increase heat to medium high.
8. Cook for 5 minutes or until the chowder gets slightly thick.
9. Add fish; cook for 4 minutes.
10. Add shrimp; cook for 4 minutes.
11. Add clams and crab; cook for 3 minutes.

baking potatoes, carrots, celery, onions, water, chicken bouillon powder, worcestershire sauce, thyme, ground pepper, clam juice, flour, milk, milk, white fish fillet, shrimp, baby clams, lump crabmeat

Taken from www.food.com/recipe/rich-hearty-seafood-chowder-231956 (may not work)