Rich Seafood Chowder

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 medium carrot, shredded
• 2 tablespoons all-purpose flour
• 1/2 cup 2% milk
• 3 cups seafood stock
• 1 medium potato, peeled and diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
• 2 cans (6-1/2 ounces each) chopped clams, drained
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 package (8 ounces) cream cheese, cubed
• Minced fresh parsley

1. In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
2. Add stock, potatoes, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes.
3. Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

butter, onion, celery, carrot, flour, milk, seafood stock, potato, worcestershire sauce, salt, pepper, shrimp, clams, lump crabmeat, cream cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/rich-seafood-chowder/ (may not work)