6 tbsp. butter
3/4 c. chopped celery
1/2 c. shredded carrot
1/2 c. all-purpose flour
1 tsp. thyme, crushed
1/2 tsp. salt
1/2 c. tomato puree
4 c. milk
1 1/2 c. condensed chicken broth
1 (7 oz.) Gouda, shredded
1 pkg. shrimp
12 oz. crabmeat
1 sm. can corn
2 (6 1/2 oz.) cans clams
1/2 c. white wine (optional)

Melt butter in 4 quart Dutch oven. Saute vegetables until tender, about 10 minutes. Stir in flour and seasonings until smooth. Remove from heat. Stir in puree. Gradually stir in milk and broth.

Bring to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese until melted. Do not boil. Stir in shrimp and clams. Heat to serving temperature. Just before serving, stir in wine.