Jamie's Blackened Salmon, Shrimp, and Bacon Chowder

March 13, 2014

445

1 large filet of Salmon, boneless, skinless, and Blackened (see recipe below)
1 package Bacon, minced
1 pound small peeled, deveined, and detailed Shrimp, halved
3 stalks of Celery, cut in to 1/4 sized pieces
1 large Yellow Onion
3 tablespoons Butter
5 Small Red Potatoes, cut in to 1/4 sized pieces
1 large can of Chicken Broth
Optional: Red pepper powder to taste (be careful with this usually one shake is good enough as it is spicy)
2 cans Creamed Corn
1 Cup of Heavy whipping cream or milk
1 Package of Cream cheese
2 Tablespoons Chardonnay
2 Tablespoons Flour or 1 Tablespoon Cornstarch

Blackening Seasoning:

Dash of Emeril Spice, Original
Dash of Salt and pepper
Dash of Garlic Powder
Dash of First Seasons (Wal-Mart Brand) Seasoned Meat Tenderizer
Dash of Onion Powder

Blacken salmon and cook with butter and chop into bite sized pieces. Cook shrimp until pink and bacon until desired tenderness, mix with salmon. Sauté celery, onion, and butter with salt and pepper to taste about 8-10 minutes. In large soup pot, cook milk and cream cheese on low until melted and add wine, chicken broth, flour (or cornstarch) and blend well. Add a sprinkle of red pepper powder, creamed corn, and a few shakes of each of the seasonings from the blackened seasoning to taste. Mix everything together and bring to boil until potatoes can be easily cut with a fork or spoon about 25-30 minutes or until done.

Nutritions

Calories
1698

Sodium
1671mg
69% DV

Fat
98g
151% DV

Protein
23g
46% DV

Carbs
125g
42% DV

Fiber
14g
59% DV