Clam & shrimp chowder

4 servings

Ingredients

Quantity Ingredient
¼ cup Butter
1 large Onion, chopped
2 Celery stalks, chopped
2 Potatoes, peeled, diced
1½ teaspoon Fennel seeds
2 tablespoons All-purpose flour
1 teaspoon Paprika
1¾ cup Chicken stock
1 can Baby clams, drained (10 oz)
4 ounces Cooked peeled medium shrimp, thawed if frozen
1 Red bell pepper, seeded, diced
¾ cup Frozen corn, thawed
⅔ cup Half-and-half
Salt to taste
Fresh ground pepper to taste
Fresh dill sprig (opt)

Directions

Melt butter in a saucepan. Add onion, celery, potatoes and fennel.

Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1 minute. Stir in paprika and stock and bring to a boil, stirring constantly.

Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in half-and-half, salt and pepper. Garnish with dill sprig, if desired, and serve hot.

VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1 tablespoon chopped fresh parsley or cilantro just before serving.

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