Snappy Seafood Chowder - cooking recipe

Ingredients

1 medium onion, chopped
1 1/2 Tbsp. butter
1 (7 oz.) can red salmon
1 (5 oz.) can lobster or any seafood
1/2 lb. small shrimp
2 1/4 c. whole milk
1 c. light cream
1 can cream of shrimp soup
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. parsley flakes
1/4 tsp. celery salt

Preparation

Saute onion lightly in butter.
Add rest of ingredients including the juices from salmon and lobster.
Over medium heat, bring to a scald, but do not boil.
Let stand 1 hour.
Reheat and serve.