How to make a delicious thick seafood chowder with real cream, shrimp, scallops, and crab. This recipe is the BEST. No potatoes or fillers, thick and creamy with the perfect flavor.
In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
Whisk in flour. Cook and stir. Do not allow it to burn.
Slowly pour in milk, half and half, and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat