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

1. Thaw the salmon, scallops and shrimp, if frozen.
2. Cut salmon into 1/2-inch pieces, discarding skin and bone; set aside.
3. Peel and devein shrimp, leaving tail intact, if desired.
4. Remove green wedges; remove cone and discard.
5. 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)