Fisherman’s Seafood Chowder

Make croutons. Preheat oven to 350 degrees. Prepare a baking sheet with aluminum foil. Cut bread into small pieces and place in a medium bowl. Sprinkle salt, garlic powder and pepper over the top the drizzle with olive oil. Toss until everything is coated. Then spread croutons on baking sheet in one layer. Bake for 15 minutes until golden brown and crispy, set aside.

Cook bacon, crumble and set aside.

In a large skillet drizzle 2 tablespoons olive oil on medium high heat. Add celery, potatoes, and shallots to the pan. Cook for 5-6 minutes.

Add broth, wine and minced garlic to the pan. Bring to a boil, reduce heat to a simmer and cover for 5-10 minutes or until vegetables are starting to soften. Stir occasionally.

Meanwhile in a separate large skillet, add 2 tablespoons olive oil on medium high heat. Pat salmon fillets dry with a paper towel, salt and pepper both sides. Cook and set aside.

Take the lid off of the chowder and cook on medium high until broth thickens. Add cream and bacon, stirring often.

In the same skillet used to cook salmon, cook shrimp and scallops a couple minutes each side on medium heat. Add olive oil to pan if needed. Set aside

Once chowder has thickened add corn and stir.

Turn off heat and add seafood, break up the salmon into pieces and chunks. Gently fold seafood into chowder.

Plate chowder with croutons and a sprinkle or fresh parsley. Enjoy!

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