Clam Shrimp Chowder

• 1/4 cup butter
• 1 large onions chopped
• 2 each celery stalks chopped
• 2 each potatoes peeled, diced
• 1 1/2 teaspoons fennel seeds
• 2 tablespoons flour, all-purpose
• 1 teaspoon paprika
• 1 3/4 cups chicken broth
• 1 can clams
• 4 ounces shrimp cooked
• 1 each sweet red bell peppers seeded, diced
• 3/4 cup corn
• 23 cup light cream (half&half)

1. Melt butter in a saucepan.
2. Add onion, celery, potatoes and fennel.
3. Cook gently 5 minutes, stirring frequently.
4. Blend in flour and cook 1 minute.
5. Stir in paprika and stock and bring to a boil, stirring constantly.
6. Cover, reduce heat and simmer 15 minutes, stirring occasionally.
7. Stir in clams, shrimp, bell pepper and corn.
8. Simmer 5 minutes.
9. Stir in half-and-half, salt and pepper.
10. Garnish with dill sprig, if desired, and serve hot.

butter, onions, celery, potatoes, fennel seeds, flour, paprika, chicken broth, clams, shrimp, sweet red bell peppers, corn, light cream

Taken from recipeland.com/recipe/v/clam-shrimp-chowder-44117 (may not work)