Creamy Seafood Chowder

By: gatherforbread.com
Total Time: 45 Minutes
Servings: 6

Ingredients:

• 8 ounces butter, divided (2 sticks)
• 1/4 cup minced onion
• 2 teaspoons minced garlic
• 1/4 cup minced celery
• 2/3 cup all-purpose flour
• 4 1/2 cups milk (2% or whole)
• 2 1/2 cups half and half
• 2 cups seafood stock
• 1 pound large shrimp
• 2/3 pound scallops, chopped
• 2/3 pound crab meat (lump or claw)
• 1/4 cup white cooking wine
• 1 1/2 tablespoons parsley
• 2 teaspoons paprika
• 1 tablespoon sugar

Instructions:

1. In a Dutch oven or small stock pot, melt 6 ounces of butter over medium-low heat. Add minced onion, garlic, and celery. Sauté until softened and translucent.
2. Whisk in the flour and cook, stirring constantly, for about a minute. Do not allow it to burn.
3. Slowly pour in the milk, half and half, and seafood stock, stirring continuously to prevent lumps. Stir until the chowder thickens and is heated through. Reduce heat to low.
4. In a separate skillet, melt the remaining 2 ounces of butter over medium heat. Add shrimp and scallops. Cook for about 4-5 minutes, until the seafood is opaque.
5. Add the shrimp and scallop mixture to the chowder. Stir in the crab meat, white cooking wine, parsley, paprika, and sugar. Let simmer for 5 minutes, stirring occasionally.
6. Turn off the heat and let the chowder rest for 10 minutes to allow the flavors to blend beautifully.
7. Serve warm and enjoy every creamy, seafood-filled spoonful!