Seafood Vegetable Chowder - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 carrots, sliced
1 stalk celery, sliced
2 cloves garlic, minced
3 potatoes, peeled & diced
1 1/2 cups water or 1 1/2 cups fish stock
1 cup mushroom, sliced
125 g clams, undrained (I use a canned clams)
125 g crab (I use canned)
125 g scallops, rinsed very well under cold water
1 cup frozen corn kernels, thawed
2 cups milk
3 tablespoons flour
3 tablespoons butter
1/2 teaspoon dried basil or 1/2 teaspoon dill (I use both)
1 tablespoon instant chicken bouillon
salt & pepper

Preparation

Measure the 1 1/2 c.
water and undrained clam juice in a measuring cup to make 2 cups of liquid.
Set aside.
Heat oil in a saucepan over medium heat.
Add onions and cook for 5 min.
Add carrots, garlic, celery, potatoes, and reserved water/clam juice.
Bring to a boil, reduce heat, cover, and simmer 10 min.
Add mushrooms, corn, and seafood.
Bring to a simmer and cook, uncovered, for 5 min.
In a saucepan, melt butter; add flour and whisk to blend and cook 1 min.
Slowly add milk and whisk until well blended.
Cook until thickened, about 5 to 10 min.
Add chicken boullion, salt and pepper, and basil or dill.
Add vegetable mixture with accumulated liquid and seafood.
Stir to blend.