Seafood - Fennel Chowder
- 1/4 lb. fresh or frozen salmon steak
- 1/3 lb. fresh or frozen bay scallops
- 8 fresh or frozen large shrimp
- 1 medium fennel bulb with tops
- 1/2 c. sliced green onion
- 2 Tbsp. margarine or butter
- 3 Tbsp. all-purpose flour
- 2 c. milk
- 2 c. light cream or half and half
- 1 1/2 tsp. instant chicken bouillon granules
- 1/4 tsp. seafood seasoning or seasoned salt
- 1/8 tsp. ground red pepper
- 1 (10 oz.) pkg. frozen whole kernel corn
- paprika
- Thaw the salmon, scallops and shrimp, if frozen.
- Cut salmon into 1/2-inch pieces, discarding skin and bone; set aside.
- Peel and devein shrimp, leaving tail intact, if desired.
- Remove green wedges; remove cone and discard.
- Chop fennel wedges.
shrimp, tops, green onion, margarine, flour, milk, light cream, instant chicken, seafood seasoning, ground red pepper, kernel corn, paprika
Taken from www.cookbooks.com/Recipe-Details.aspx?id=272664 (may not work)