Seafood Chowder

Recipe adapted from Pampered Chef

4 medium red potatoes, cut into 1-inch pieces

1 cup chopped onions

1 tbls butter

1 cup sliced carrots

1 cup sliced celery

1 cup diced red bell pepper

2 (14 oz) cans chicken broth

1/2 tsp salt

1/4 tsp pepper

2 cups Half & Half

3/4 cup flour (can omit if want more brothy type soup)

1 lb frozen bay scallops

1 lb frozen uncooked shrimp, peeled & deveined

Snipped fresh parsley

Prep veggies.  Melt butter in dutch oven over medium heat;  add onion and cook 3 minutes. Add potatoes, carrots, celery, bell pepper, chicken broth, salt, and pepper.  Cover and bring to a boil.  Reduce heat and simmer approx 3 minutes until potatoes are barely tender.  Whisk Half & Half and flour until smooth. Add scallops and shrimp to chowder. Whisk in flour mixture. Return to a boil and cook 2 minutes until thick.  Serves 6-8.

Freezer Method:  Melt butter in dutch oven over medium heat;  add onion and cook 3 minutes.  Add carrots, celery, bell pepper, broth, salt, and pepper.  Cover and bring to a boil. Reduce heat and simmer approx 3 minutes.  Add potatoes and just barely cook.  Remove from heat and cool. Pour veggie-broth mixture in gallon freezer bag.  Remove all air, seal, and freeze. Have on hand for serving day:  frozen scallops, frozen shrimp, veggie-broth mixture, Half & Half, and flour (if using). 

Serving Day:  Thaw veggie-broth mixture, scallops, and shrimp. In dutch oven, bring veggie mixture to just boiling.  Reduce heat and simmer until potatoes are just tender.  Whisk Half & Half and flour mixture in bowl until smooth. Add scallops and shrimp to chowder.  Whisk in flour mixture. Return to a boil and cook 2 minutes until thick.