Tobblin's fish chowder

I like a nice fish chowder.
My Recipe is not traditional though.
What you'll need for this, is;
2 16oz cans of cocoa nut milk.
2 16oz cans of low sodium or no sodium chicken broth.
one medium onion, diced fine.
five clean, large fine diced celery stalks.
half lb of crab meat, ( fresh, or imitation crab, but no canned crab )
1 lb of nice medium or large cleaned and shelled shrimp.
about half cup of freshly smoked salmon thats been flaked.
2 tablespoons of Thai green curry paste.
6 red unpeeled, but cleaned potatoes, diced in about half inch chunks.
teaspoon of garlic powder.
Dill weed.
Lemon.

This recipe is so simple it does all the work.
Saute the onion in butter or olive oil with the garlic powder added, add in the celery, when onions start to caramelize, add in taters and lightly brown them.
While you are lightly browning your potatoes,( you want your taters cooked done )
put into a soup kettle, ( big ) your other ingredients, starting with the cocoa nut milk, and the green curry, let simmer until this milk and the green curry is blended smoothly. add in your chicken broth, the salmon flakes, then when your potatoes are finished, drain any extra oil away from them, and put them into the soup.
next, bring to a boil, ( add water when needed ) you want your potatoes to break down slightly.
once they have began to break down, add in the shrimp, and crab meat, and add enough water to cover the added ingredients. Let this come to a slow heat and make sure you are not scorching the bottom of the pan, by keeping it stirred.
When the shrimp are done, the soup is done.
when the soup is done, give it a taste for needed salt, if it needs some, carefully add in more, you don't want to over power it with salt. If it has too much salt, sprinkle a tiny bit of sugar in it, to try and balance your flavour.
before serving, sprinkle in fresh dill weed, and a drop or two of lemon juice to taste.

Additionally, this soup can have corn added in it, which does okay, but I prefer it without.
You can garnish with fresh spinach leaves, or a sprig of fresh dill.
This soup serves well with garlic bread, and a green salad.