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Northwest Seafood Chowder
Makes 8 cups

2 to 3 tablespoons butter or margarine
1/2 cup chopped yellow onion
3/4 cup sliced celery (2 stalks)
1 carrot, grated
3 cups cubed potatoes (about 3)
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground pepper
1 bay leaf
1/4 cup flour
1/2 cup cold water
1 cup whole milk
1 (6 1/2-ounce) can chopped clams including juice
1/2 pound small scallops
1/4 pound cooked small shrimp
1/3 pound small oysters, halved (optional)
1/4 cup chopped parsley

In a large soup pot over medium heat melt 2 tablespoons butter.
Add onion, celery and carrot and saute until vegetables are slightly
tender, 8 to 10 minutes. Add remaining butter if needed.

Add potatoes, broth and seasonings and bring to a boil over high
heat; then reduce temperature to medium low or low and cook, covered,
until vegetables are tender, about 15 minutes. Remove bay leaf
and discard. In a small bowl or cup blend flour and water. Stir
until thickened, about 1 minute. Add milk and clams and mix well.

Add seafood and simmer, covered, until seafood is cooked, 10 to 15
minutes longer. Ladle into bowls and sprinkle with parsley.
Serve immediately.

NOTE: If oysters are omitted, increase white fish to 3/4 pound.


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