Irish Seafood Chowder

• Gluten free

• Meat

  • 2 slices Nitrate-free bacon, lean

• Seafood

  • 1 6-oz. can Crabmeat
  • 1/2 lb Salmon
  • 1/2 lb Shrimp

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Leek
  • 4 Potatoes, peeled and chopped (about 4 cups
  • 1 tsp Tarragon
  • 1/2 tsp Thyme

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 4 oz Greek cream cheese
  • 3 cups Low-fat milk

• Liquids

  • 2 cups Fish broth or clam juice or 2 cups water

Found on sumptuousspoonfuls.com

Ingredients

• 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

Directions

• 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.
• 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.