Salmon Seafood and Veggie Chowder

Super good Fall food! Enjoy!

• Ready In: 40 mins
• Serves: 10-12

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.