Seafood Chowder - cooking recipe

Ingredients

1 (14 3/4 oz.) can red or pink salmon
3/4 lb. shrimp
1 fennel bulb (with tops)
1/2 c. sliced green onion
2 Tbsp. margarine
3 Tbsp. flour
2 c. milk
2 c. light cream
1 1/2 tsp. chicken bouillon
1/4 tsp. seafood seasoning
1/4 tsp. each black pepper, red pepper and paprika
frozen corn, carrots and potatoes

Preparation

Shell and devein shrimp.
Cut up.
Cut up fennel bulb and tops.
Cook in margarine with onion until tender. Stir in flour, then next 5 ingredients. Cook and stir until thick and bubbly. Stir in vegetables and seafood. Cook and stir 2 to 3 more minutes. Sprinkle with paprika (optional).