Hearty Seafood Chowder with Salad

Poach seafood by placing scallops and drained crab in a small stove-top pot with 2 cups of chicken broth.

Cook at high heat.

Once broth comes to a boil, reduce heat to medium and cook for 3 minutes.

When timer rings, turn heat off and transfer seafood to a cutting board using slotted spoon.

Reserve poaching liquid and let seafood cool.

Melt butter with oil at medium-low heat in a large stove-top pot.

Add potatoes, carrots, onion and celery to pot.

Add spices and garlic.

Sprinkle with flour and stir until well coated.

Gradually add chicken broth, stirring constantly as you add. Add reserved poaching liquid. Bring to a boil then reduce to a low boil at medium heat.

Set timer for 15 minutes (or until potatoes and carrots are done). When potatoes are tender, add milk.

Chop seafood into bite size pieces and add to pot.

Add salmon filet (bite size pieces)

Heat throughout.

Break lettuce into salad spinner and spin dry.

Slice any leftover veggies or peppers.

Toss with dressing.