Big chunks of salmon, plump scallops, pink shrimp and juicy mussels give this chowder eye appeal and irresistible fresh seafood taste.
Prepare chowder up to point of adding seafood (end of Step 2) and refrigerate. Chowder base will keep well for a day. Clean seafood and cut up fish. Refrigerate for up to half a day. Reheat chowder base over low heat, stirring frequently, until warm. Then, increase heat to medium-high and stir in fish and seafood. Continue with recipe.