Shrimp Chowder

• 1 tablespoon vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 2 ribs celery, chopped (about 1 cup)
• 3 tablespoons all-purpose flour
• 3 baking potatoes (about 6 oz. each), chopped into 1/2-inch dice
• 1 8-oz. bottle clam juice
• 1 cup low-sodium chicken broth
• 1/2 cup half-and-half
• 1 4-oz. can tiny shrimp, not drained
• Salt and pepper

1. In a large pot, warm oil over medium heat. Add onion and celery and cook, stirring, until soft, about 5 minutes. Sprinkle flour over vegetables and saute for 1 minute.
2. Stir in potatoes, clam juice, broth and 2 cups of water. Bring just to a boil, reduce heat to medium-low and cook until potatoes are tender, about 12 minutes.
3. Stir in half-and-half and shrimp and cook until heated through, about 5 minutes. Season with salt and pepper and serve hot.

vegetable oil, onion, celery, allpurpose, baking potatoes, clam juice, chicken broth, shrimp, salt

Taken from www.myrecipes.com/recipe/shrimp-chowder (may not work)