Salmon Seafood and Veggie Chowder

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. 1

   Saute onion, celery and carrots in 4-6 tbs butter in a large pot.

2. 2

   Add potatoes, salmon, and water (just enough to cover) and bring to a boil.

3. 3

   Boil for 15 minutes.

4. 4

   Add in corn, milk, evaporated milk, garlic granules, salt, pepper, and parsley and bring to boil.

5. 5

   Boil for 5 minutes.

6. 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. 7

   In a bowl put in milk and flour and mix well getting out all lumps, and pour into the chowder to thicken.