Seafood Chowder-By Renette

Seafood Chowder-By Renette Ingredients

1 stick Butter	2 can (12 oz) Clams minced or chopped undrained
1/2 cup add Flour as required to make a roux	2 package Crab
3 cups Milk	1 pound Shrimp deveined cut in half
2 can (12 oz) Chicken broth	Salt to taste
4 Potatoes quartered	Pepper to taste
1 medium Onion chopped	1 teaspoon Nutmeg
4 slices Bacon chopped small pieces	2 pints Heavy cream
2 can (12 oz) Clams minced or chopped drained

Instructions for Seafood Chowder-By Renette

Mix butter and flour to make a roux. When throroughly blended, add milk to consistency if thin gravy. Add chopped onions and uncooked cut up pieces of bacon along with chicken broth and potatoes. Cook on medium until potatoes soft. Add clams and clam juice as well as any other seafood you want except shrimp. Simmer until consistency you desire. May add more milk or more roux if desired. Add heavy whipping cream and seasonings. The add shrimp. Continue to cook on medium heat until shrimp are pink throughout.
Taste great with Sourdough bread and Salad.

Main Ingredient: Seafood-OtherCuisine: American

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