Paula's Seafood Chowder

By Tstone76

Ingredients

• 1/4 cup butter
• 1 cup minced onion
• 1 cup minced celery
• 1 cup minced carrot
• 2 teaspoons minced garlic
• 1/2 cup all-purpose flour
• 2 (32-ounce) cartons chicken broth
• 1 (8-ounce) bottle clam juice
• 1 cup heavy whipping cream
• 2 pounds red potatoes, cut into 1/2-inch pieces
• 10 sprigs fresh thyme
• 2 cups frozen whole-kernel corn, thawed
• 1 pound flounder, cut into 1-inch pieces
• 1 pound peeled and deveined medium shrimp
• 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
• 1 teaspoon Old Bay seasoning
• Garnish: fresh thyme

Preparation

Step 1

In a large Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, and garlic, and cook for 6 to 8 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, clam juice, and cream. Add potatoes and thyme; bring to a boil over medium-high heat. Reduce heat, and simmer for 40 minutes. Stir in corn and next 4 ingredients. Return to a simmer, and cook for 5 to 10 minutes or until fish is cooked through. Garnish with thyme, if desired.