Soups:

Seafood Chowder with Fire Crackers

Comment on this recipe

For many years we fished Lake Michigan out of Algoma, Wisconsin. Although we used salmon almost every way we could think of, this chowder is the family favorite.

Ingredients

1/2 cup of oleo
1 large finely chopped onion
1 large grated potato
1 large grated carrot
1/2 can (15 1/4 ounces) of whole kernel corn
1 can (4 ounces) shrimp
1 can (6.5 ounces) clams
1 can (6 ounces) crab
1 bottle (8 ounces) clam juice
1 pound salmon skinned fillet cut into a one inch cubes
1 can (5 ounces) evaporated milk
Salt and pepper to taste
Instant masked potato flakes

Crackers:
2 cups oyster crackers
1/2 cup (1 stick) of oleo, melted
2 tablespoons red pepper

Instructions

For the chowder: In a large kettle melt the oleo. Add the onion and sweat it till transparent, but not brown. Add the grated potato and sweat a minute or two, then add the carrots. Add water to cover the vegetables and simmer until they are tender. Add the corn, all of the canned seafood, clam juice and the salmon and simmer until the salmon is cooked (5-7 minutes), add the evaporated milk, and bring back to a simmer. Adjust the chowder with the mashed potato flakes to get the desired thickness.

For the crackers: In a large bowl drizzle the oleo over the crackers, then toss with red pepper. Bake in a 350 oven for 5-7 minutes. Watch carefully to keep from getting too brown.

Bess Pierce, Moline