Salmon Seafood and Veggie Chowder |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Super good Fall food! Enjoy! Ingredients:
1 large onion, diced |
4 stalks celery |
4 carrots, sliced |
4 -6 tablespoons butter, plus |
3 tablespoons butter |
8 small potatoes |
1 1/2 lbs fresh salmon fillets, cut into 1/2-inch cubes |
1 lb crab, cooked and shelled |
1/2-1 lb shrimp, peeled and deveined |
8 -12 cups water (just enough to cover ingredients) |
2 (15 ounce) cans creamed corn |
1 1/2 quarts milk, preferably whole |
1 (12 ounce) can evaporated milk |
2 teaspoons garlic granules |
4 teaspoons salt |
2 -4 teaspoons pepper, determined on taste |
1 tablespoon parsley |
1 lb crab, cooked and shelled |
1/2-1 lb shrimp, peeled and deveined |
1 cup milk |
1/2-1 cup flour |
Directions:
1. Saute onion, celery and carrots in 4-6 tbs butter in a large pot.
2. Add potatoes, salmon, and water (just enough to cover) and bring to a boil.
3. Boil for 15 minutes.
4. Add in corn, milk, evaporated milk, garlic granules, salt, pepper, and parsley and bring to boil.
5. Boil for 5 minutes.
6. Add in crab and shrimp and boil for an additional 5 minutes, or until the shrimp is done. You can add the crab when you add the salmon if wanted.
7. In a bowl put in milk and flour and mix well getting out all lumps, and pour into the chowder to thicken.
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