Ingredients

Scale

2 slices lean nitrate-free bacon
1/2 Tablespoon olive oil
1 leek, rinsed and chopped
2 stalks celery, chopped
3 carrots, peeled & chopped
2 cloves garlic, peeled & chopped
4 potatoes, peeled and chopped (about 4 cups)
2 cups fish broth or clam juice or 2 cups water + 3 Tablespoons fish sauce
1 bay leaf
4 oz. Greek cream cheese (or Neufchatel)
1 Tablespoon cornstarch
3 cups low fat milk
1/2 lb. salmon, cut into small pieces
1/2 lb. shrimp, tails removed
1 6-oz. can crabmeat, drained
1 teaspoon tarragon
1/2 teaspoon thyme

Instructions

In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.
Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.
Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup and put it in a blender with the Greek cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot. Add the rest of the milk to the pot as well.
Stir in the salmon, shrimp, crabmeat, chopped bacon and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the salmon is done. Do NOT allow the chowder to boil! Add salt & freshly ground pepper to taste and a pinch of cayenne or chipotle powder if you desire a little tingle on your tongue. Stir in a bit more milk if you feel the chowder is too thick. Keep the on the stove on low heat until serving time.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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