Seafood Chowder - cooking recipe

Ingredients

1/2 gal. cream base
1 qt. cream or half and half for thinning
1 large onion, chopped
3 carrots, chopped
3 stalks celery
1 1/2 tsp. garlic, minced
1/2 lb. butter
3 tomatoes, chopped
1/2 green pepper, chopped
3 lb. seafood (shrimp, lobster, crab, scallops and clams), cooked
1 tsp. parsley
white pepper and seasoning
salt to taste

Preparation

Make cream base with butter, flour and 2 quarts of cream or half and half.
Saute vegetables and garlic in butter.
Add to cream base.
Add seafood to cream base.
Add parsley and seasoning to taste.
Simmer, but do not boil.
Add cream or half and half to thin.