
Shrimp & Salmon Chowder
Ingredients:
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4 cups Toppits Cooked Shrimp Pieces, 60-80 ct
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4 cups Toppits Cooked Salmon Pieces
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2 cups Toppits Grilled Assorted Vegetables, diced and pan-fried for 1 or 2 minutes until warm
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1 onion, diced
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3 tsp. crushed garlic
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4 stalks celery diced
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6 green onions chopped
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4 cups of roasted potatoes diced
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4 cups frozen green peas
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3 tsp. cilantro chopped
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1/2 cup lemon juice
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1/2 cup of vegetable oil
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2 cups chicken stock
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7 cups milk (2% or homogenized)
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1/2 cup flour
Directions:
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Thaw the cooked shrimp and salmon pieces, add 1/2 cup of lemon juice, and let stand for half an hour.
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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.
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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.
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Cook for a few minutes, add potatoes, grilled vegetables, green peas and heat thoroughly.
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Fold in the cooked shrimp and salmon pieces, cilantro and heat thoroughly. Do not over mix.