Chesapeake Chowder

Ingredients

• 1/2 pound unpeeled, medium-size fresh shrimp
• 1/2 pound fresh crabmeat
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 celery ribs, chopped
• 1 tablespoon olive oil
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup dry white wine or chicken broth
• 1 (8-oz.) bottle clam juice
• 5 red potatoes, peeled and diced
• 1 tablespoon Old Bay seasoning
• 1/2 cup heavy cream
• Garnish: chopped fresh parsley

Preparation

1. 1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.
2. 2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.
3. 3. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.