1. Rinse fresh produce.
2. Prepare shrimp in an oven as the label directs.
3. In a large saucepot, melt butter over medium heat. Add celery and onion; cook for 5 minutes or until tender-crisp, stirring occasionally. Add garlic and seasoning; cook for 1 minute or until fragrant, stirring frequently. Add flour; cook 2 minutes, stirring occasionally.
4. Add potatoes and broth; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes or until potatoes are tender, stirring occasionally. Add salmon, corn, and cream; cook 5 minutes or until heated through, stirring occasionally.
5. Serve chowder topped with shrimp garnished with parsley if desired.
Recipe & Photo Credit: Big Y World Class Market
