Seafood Chowder

1 medium yellow onion, chopped
2 large carrots, shredded
8 large celery stalks, chopped
1/2 stick butter
4 large red potatoes, diced
6 cups water
2 small cans of chopped clams in clam juice
1 small can of fancy crabmeat
6 oz tilapia filet, diced
1 small package of frozen salad shrimp
1 large package of frozen bay scallops
3 tablespoons Old Bay seasoning
1 cup light whipping cream
1/4 cup cornstarch

This soup freezes and reheats well. To reduce the carb content, use half the potatoes and double all seafood items.

In a large stock pot over medium heat, sauté onion, carrots, celery, potatoes and butter till all veggies except potatoes are soft. Add water and bring to a simmer. Add all seafood - do not drain canned items - and bring to a simmer. Add Old Bay and cook until potatoes are soft but not mushy. Add cornstarch to thicken. Add light cream and heat till warm.

Serving Size: Makes 15 - 1.5 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user JA4174.