Shrimp and Salmon Chowder
4 cups Toppits Cooked Shrimp Pieces, 60-80 ct
4 cups Toppits Cooked Salmon Pieces
2 cups Toppits Grilled Assorted Vegetables, diced and pan-fried for 1 or 2 minutes until warm
1 onion, diced
3 tsp. crushed garlic
4 stalks celery diced
6 green onions chopped
4 cups of roasted potatoes diced
4 cups frozen green peas
3 tsp. cilantro chopped
1/2 cup lemon juice
1/2 cup of vegetable oil
2 cups chicken stock
7 cups milk (2% or homogenized)
1/2 cup flour
Thaw the cooked shrimp and salmon pieces, add 1/2 cup of lemon juice, and let stand for half an hour.
To make the roux, combine oil and flour in a large saucepan. Cook for 5 minutes. Add onion, garlic, celery, green onions, and cook for 5 minutes or until tender. Gradually add both chicken stock and milk, stirring constantly.
Continue cooking over low to medium heat, stirring until mixture is hot and thickened. For thicker sauce, mix 4 tablespoons of cornstarch with about ¼ of cold water and stir, then add to mixture.
Cook for a few minutes, add potatoes, grilled vegetables, green peas and heat thoroughly.
Fold in the cooked shrimp and salmon pieces, cilantro and heat thoroughly. Do not over mix.