Chesapeake Chowder

This is one of my family's all-time favorite soup recipes - we've made it often since it was first published. We double the recipe (except for the wine - doubling that gives it a little too much of an alcohol taste). This freezes well, also, if you have any leftovers at all! I made it for a Christmas family pot-luck this year, and they licked the pot clean! I just wish it was a little more economical - we'd probably have it every week. Only caution - make sure you don't over-cook the shrimp. It really only needs a minute or two in the hot liquid to cook just right.

I love seafood and this was fantastic. I added some bay scallops and used snow crab. I added a bit of cooking sherry. The flavor was wonderful. I also increased the flour to 1/2 cup as someone suggested and it was restaurant style thickness. I would serve this as an any day meal or for a special occasion for guests. A must try for seafood lovers.

I live on the coast of North Carolina where seafood is plentiful so I make this often. We love it!

Really good! I have made it several times already for company and everyone loves it. We served it with a nice fresh Tuscan bread.