1/2 c. finely chopped onion
1/4 c. butter, cubed
14-1/2 oz. can chicken broth
1 c. cubed peeled potato (1 large)
2 celery ribs, chopped
2 medium carrots, chopped
1/4 c. V-8 juice
Pinch of red pepper flakes
Pinch of Old Bay seasoning
1/4 t. lemon-pepper
2 c. milk
1/4 c. all-purpose unbleached white flour
1-1/2 c. sharp cheddar cheese, shredded
1 can (6.5 oz.) premium crabmeat, drained, flaked and cartilage removed
1 c. pre-cooked small shrimp (if frozen, thaw, rinse and pat dry)
In a large saucepan, sauté onion in butter until tender.
Stir in broth, potato, celery, carrots, V-8 juice, red pepper flakes, Old Bay seasoning and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Check after 15 minutes.
In a small bowl, whisk flour and milk until smooth. Add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Add the cheese, crab and shrimp; cook and stir until cheese is melted.