1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
4 tbsp. butter
1/2 c. flour
1 c. chicken broth
4 c. milk
5 slices American cheese
1 small can salad shrimp
1 small can minced clams
1 lb. crabmeat
salt and pepper to taste
1 tsp. Old Bay or crab seasoning

Sauté finely chopped vegetables in butter until tender. Blend in flour. Add chicken broth and stir until smooth. Add milk; simmer but do not boil. Add cheese and stir until melted. Add seafood and seasonings. This soup may be made and kept on low setting in crock-pot for several hours; stir occasionally.

Serves 8.