Rich & Hearty Seafood Chowder

I got the base recipe from Cooking Light Annual Recipes 2006 and modified it to my taste. Unfortunately, after I was done, the recipe is no longer "light" as I am not using reduced fat dairy products (feel free to use 1% milk and fat-free evaporated milk to make the recipe light again). I added more vegetables and seafood to make this one of the best chowders I have ever made. I hope you love it as much as my friends and I have.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 6 pints

Ingredients

• 2 1⁄2 cups  peeled baking potatoes, 1/2-inch cubed
• 1 1⁄2 cups carrots, chopped
• 1 1⁄2 cups celery, chopped
• 2  cups onions, finely chopped
• 1  cup water
• 2  teaspoons chicken bouillon powder
• 2  teaspoons Worcestershire sauce
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon fresh ground pepper
• 1 (8 ounce) bottle  clam juice
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 1 (12 ounce) can evaporated milk
• 1  lb  white fish fillet, 1/2-inch pieces
• 12  medium raw shrimp, peeled deveined & halved lengthwise
• 10 -12  ounces baby clams (about 2 cans or packages)
• 10 -12  ounces lump crabmeat (about 2 cans or packages)

Directions

1. Combine potato, carrots, celery, onion, water, bouillon, Worcestershire, thyme, pepper & clam juice in a Dutch oven or large cooking pot. Bring to a boil.
2. Reduce heat and simmer 15 minutes or until potatoes, carrots & celery are tender.
3. Place flour in a large bowl; gradually add 1/4 cup milk, stirring with a whisk until smooth. Stir in the remaining milk.
4. Add the evaporated milk to the flour mixture and stir until smooth.
5. Stir milk mixture into pot with the simmering ingredients and increase heat to medium high. Cook for 5 minutes or until the chowder gets slightly thick.
6. Add fish; cook for 4 minutes.
7. Add shrimp; cook for 4 minutes.
8. Add clams and crab; cook for 3 minutes.