This golden colored winter seafood chowder is one my husbands all time favorite soups and it's sure to warm your tummy too. It make a quick easy dinner in 30 minutes or less. Serve it with a green salad and crusty whole grain bread for a complete meal.

Ingredients:

1/2 cup onion, chopped fine
1/4 cup butter
1 (14.5 ounce) can chicken broth
2 cups water
2 teaspoons Watkins chicken soup base
1 cup potato, peeled and cubed
2 ribs of celery, diced
2 carrots, peeled and diced
1/4 cup Clamato juice
1/4 teaspoon Watkins lemon pepper
1/4 cup all purpose flour
2 cups milk
1 (8 ounce) package of sharp Cheddar cheese, shredded
1 (6 ounce) can crab meat, drained and flaked
1 cup shrimp, peeled, de-veined and cooked


Instructions: Place the butter into a soup pot over medium heat.  Allow the butter to completely melt.  Add the onion and cook, stirring occasionally for 5 minutes or until tender.  Pour in the water and chicken soup base.  Add the potatoes, celery and carrots.  Pour in the Clamato juice and stir to combine.  Sprinkle in the lemon pepper and stir to blend the ingredients together well.  Bring soup to a rapid boil.  Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender. 

Add the flour and milk together in a small bowl. Whisk until completely combined. Turn the heat back up to medium.  Add the mixture to the soup.  Bring the mixture back to a rapid boil.  Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking.  Once thick reduce the heat to low and add the cheese, crabmeat and shrimp.  Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.