Crockpot Seafood Chowder

Mrs. Hepler's class had a special snack on Tuesday. The entire class had worked hard doing loads of prep work on Monday. Skinning and dicing potatoes, carrots, celery, various seafood. Mrs. D'Agostino had brought the prepared food home to be slow cooked on her crock pot.

A warm and delicious bowl of seafood chowder was their reward for all their hard work. Thank you all parents who contributed to this feast.

Here's the recipe should you want to try making it at home.
YIELD: 4 - 6 servings.

Ingredients:
1/4 lb of shrimp
1/4 lb of tilapia
1/4 lb of bay scallops
1/4 lb of calamari

3 large potatoes diced
3 large carrots diced
3 large stalks of celery chopped
1 container of chicken broth
1/2 can of evaporated milk
1 can of mushroom soup
1 onion chopped
1 stick of butter
1/2 can of corn
pepper to taste

Directions:
Put chopped and diced vegetables into crock pot, peel shrimp and cut into large pieces.

Cut tilapia into large pieces, cut calamari into rings, add all fish (leave scallops whole) into crock pot

Add chicken broth, mushroom soup, evaporated milk, pepper and corn into crock pot and stir.

Cook on high for 4 hours, check if veggies are cooked thoroughly before adding the butter, then cook on low