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  • 1/2 cup finely chopped onion 1/4 cup butter, cubed
  • 1 can (14-1/2 oz.s) chicken broth 1 cup cubed peeled potato
  • 2 celery ribs, chopped 2 medium carrots, chopped
  • 1/4 cup Clamato juice 1/4 teaspoon lemon-pepper seasoning
  • 1/4 cup all-purpose flour 2 cups milk
  • 2 cups (8 oz.s) shredded sharp cheddar cheese
  • 1 can (6 oz.s) crabmeat, drained, flaked and cartilage removed
  • 1 cup cooked medium shrimp, peeled and deveined


  • In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  • In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.

Categories: Chowder  Dinner  Shellfish  Soup 
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