shrimp and crab chowder

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
3. Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to make a roux.
4. Gradually pour in the seafood or vegetable broth, stirring constantly to prevent lumps from forming.
5. Add the diced potatoes and corn kernels to the pot. Bring the chowder to a simmer and cook until the potatoes are tender, about 15-20 minutes.
6. Stir in the heavy cream, chopped shrimp, and lump crabmeat. Simmer for an additional 5-7 minutes until the shrimp are cooked through and the crabmeat is heated.
7. Season the chowder with salt and pepper to taste.
8. Ladle the shrimp and crab chowder into bowls and garnish with chopped fresh parsley or green onions.

Enjoy your creamy and comforting shrimp and crab chowder! It pairs perfectly with crusty bread or oyster crackers for dipping.