Machipongo Trading Company Seafood Chowder

Instructions
Clean, cube, and microwave potato until nearly tender. Heat olive oil in a large stockpot and add onion, celery, bell pepper and carrot. Saute over medium-high heat until vegetables are wilted, Add juice from shrimp (saving shrimp for later), potato, parsley, garlic, salt, Chesapeake Bay Seasoning and bay leaf and saute about 3 minutes more. Add stock and milk, then bring just to a boil. Lower heat and simmer about 40 minutes, or until the vegetables are tender. Toss in the shrimp and heat through. This soup may be pureed, or just serve as a chunky chowder. Garnish with fresh baby spinach, peanuts, and crabmeat. Serves 6 to 8.

Recipe prepared by Kristin & Jamie Willis