Seafood Vegetable Chowder

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, peeled & diced
• 1 1/2 cups water or 1 1/2 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
• 1/2 teaspoon dried basil or 1/2 teaspoon dill (I use both)
• 1 tablespoon instant chicken bouillon
• salt & pepper

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.

olive oil, onion, carrots, celery, garlic, potatoes, water, mushroom, clams, crab, water, corn kernels, milk, flour, butter, basil, instant chicken, salt

Taken from www.food.com/recipe/seafood-vegetable-chowder-80266 (may not work)