Chesapeake Chowder

• 1/2 lb unpeeled medium shrimp
• 1/2 lb fresh crabmeat
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 celery ribs, chopped
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup dry white wine
• 1 (8 ounce) bottle clam juice
• 5 red potatoes, peeled and diced
• 1 tablespoon Old Bay Seasoning
• 1/2 cup heavy cream
• chopped fresh parsley

1. Peel and devein shrimp; drain and flake crabmeat, removing any bits of shell; set seafood aside.
2. Saute onion, garlic, and celery in hot oil in a pan over med-high heat for 8 minutes, until tender.
3. Stir in flour; cook, stirring constantly, 1 minute.
4. Stir in broth and the next 4 ingredients; bring to a boil; cover, decrease heat, and simmer, stirring occasionally, 30 minutes, or until potatoes are tender.
5. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink.
6. Garnish with parsley; serve.

shrimp, fresh crabmeat, onion, garlic, celery, olive oil, flour, chicken broth, white wine, clam juice, red potatoes, bay seasoning, heavy cream, fresh parsley

Taken from www.food.com/recipe/chesapeake-chowder-279604 (may not work)