Ingredients
1/2 cup finely chopped onion1/4 cup butter, cubed1 can (14-1/2 ounces) chicken broth1 cup cubed peeled potato2 celery ribs, chopped2 medium carrots, chopped1/4 cup Clamato juice1/4 teaspoon lemon-pepper seasoning1/4 cup all-purpose flour2 cups 2% milk2 cups shredded sharp cheddar cheese1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 cup cooked shrimp
Preparation
In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, crab and shrimp; cook and stir until cheese is melted.
