Shelly's Recipe

SEAFOOD CHOWDER

Category: Chowders

1 large onion
1 head celery
4 to 6 medium potatoes
3 to 5 cloves garlic
1 quart milk
1/2 pint heavy cream
Glass of white wine (more or less)
2 lbs mixed seafood
1/4 lb. butter for roux

In large pot, Dice onion, celery, potatoes and cook in a little butter about 15 minutes. Add wine and simmer until spuds are tender. Add milk and cream and cook another 10-15 minutes. Add roux to desired thickness. Serves 8-10

NOTE: Salmon adds a great taste and texture. Also, a little liquid smoke is nice.