Unbelievable Seafood Chowder

Carole Whitmore's Note:

A rich, creamy delectable chowder. Must have comfort food on cold winter evenings. Add a caesar salad and some crusty french bread and you have a meal. Don't know how well it keeps, there is never any left over. Just ask our neighbors. Sure to turn any oyster haters into oysters lovers

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 vidalia onions or 1 maui onion , diced
• 2 cloves garlic
• ½ red pepper
• 1 carrot
• ¼-½ cup butter
• 1 pint oyster (with liquor)
• 1 can smoked oysters (optional)
• 1 cup lump crabmeat
• 1 cup clam juice (or seafood juice)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour
• 1 tablespoon paprika
• ½ teaspoon Old Bay Seasoning
• 1 cup light cream
• 1 cup milk
• salt
• pepper
• chopped parsley or cilantro (for garnish)

Directions:

1. In a large sauce pan over medum heat melt butter and saute onions, pepper and carrots until onions are clear.
2. Add garlic and saute for 2 minutes.
3. Add worcestershire sauce, Old Bay seasoning, salt and pepper to onion mixture.
4. Add the clam juice or seafood juice and bring to boil.
5. Turn down to medium.
6. Add oysters, and crab and simmer until oysters plump up.
7. Add up to 1 Tbsp flour and stir.
8. Add cream and milk.
9. Sprinkle paprika over top while simmering.
10. Do not stir.
11. Cook until heated through and thickened.
12. Sprinkle parsley or cilantro on top.