Creamy Seafood Chowder

• Seafood

  • 2/3 lb Crab meat
  • 2/3 lb Scallops
  • 2 cups Seafood stock
  • 1 lb Shrimp, large

• Produce

  • 1/4 cup Celery
  • 2 tsp Garlic
  • 1/4 cup Onion
  • 1 1/2 tbsp Parsley

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 2 tsp Paprika
  • 1 tbsp Sugar

• Dairy

  • 8 oz Butter
  • 2 1/2 cups Half and half
  • 4 1/2 cup Milk

• Beer, Wine & Liquor

  • 1/4 cup Cooking white cooking wine

Found on gatherforbread.com

Description

Ingredients

• 8 ounces (1 stick) butter, divided
• ¼ cup minced onion
• 2 teaspoons minced garlic
• ¼ cup minced celery
• ⅔ cup all-purpose flour
• 4½ cup milk (2% or whole)
• 2½ cups half and half
• 2 cups seafood stock
• 1 pound large shrimp
• ⅔ pound scallops (chopped)
• ⅔ pound crab meat (lump or claw)
• ¼ cup cooking white cooking wine
• 1½ tablespoons parsley
• 2 teaspoons paprika
• 1 tablespoon sugar

Directions

• In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
• Whisk in flour. Cook and stir. Do not allow it to burn.
• Slowly pour in milk, half and half and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
• On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
• Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
• Let rest 10 minutes before serving.