Creamy Shellfish Chowder Recipe

• 1 tbsp. butter
• 2 c. minced onion
• 1 c. diced carrots
• 1 c. diced celery
• 2 c. peeled, diced round red potato
• 1 1/2 teaspoon paprika
• 3/4 teaspoon dry whole thyme
• 1/8 teaspoon pepper
• 3/4 c. Chablis or possibly other dry white wine
• 1 tbsp. tomato paste
• 2 (8 ounce.) bottles clam juice
• 1 (14 1/2 ounce.) can no salt whole tomatoes, undrained & minced
• 3/4 pound med. size fresh unpeeled shrimp
• 1/4 c. + 3 tbsp. all purpose flour
• 2 1/2 c. 2% low fat lowfat milk
• 1/2 pound bay scallops
• 1/4 c. sherry

1. Heat butter in Dutch oven over medium heat; add in onion, carrot and celery.
2. Cover and cook 15 min, stirring occasionally.
3. Add in potato and next seven ingredients; bring to a boil.
4. Cover, reduce heat, and simmer 45 min or possibly till potato is tender.
5. Peel and devein shrimp.
6. Place flour in a bowl.
7. Gradually add in lowfat milk, blending with a wire whisk; add in to the chowder.
8. Cook over medium heat 5 min or possibly till thickened, stirring constantly.
9. Add in shrimp, scallops and sherry; stir well.
10. Cook 6 min or possibly till seafood is done.
11. Yield: 3 qts (about 205 calories per 1 1/2 c. serving).

butter, onion, carrots, celery, paprika, thyme, pepper, chablis, tomato paste, clam juice, salt, shrimp, milk, bay scallops, sherry

Taken from cookeatshare.com/recipes/creamy-shellfish-chowder-14410 (may not work)