makes about 16 cups; 1 c = 216 cals (so if eaten more as a meal, then 2 cups or 1/8th = 432 cals (15.7 g fat, 4 gm sat fat) easy, like clam chowder but much spicier and can use any seafood you prefer

Ingredients

2	tbs olive oil
1/16	tsp crushed red peppers
3	c diced onion, sweet mayan or walla walla
2	c celery, diced including tender leaves
2	c carrots, 1/4-inch dice or shredded
1	tbs garlic, crushed fresh
3	c diced potato , 1/4-inch dice
2	tbs flour, all purpose
6	c fish stock
12	packets chicken broth , dry
1/2	tsp dried thyme
1	tsp dried oregano
1	tsp pepper, freshly-ground
8	c water
1/2	c parsley, fresh minced
1	c green onion, fresh finely sliced or minced
12	oz evaporated milk, can
12	oz corn, can
1/2	lb bay scallops
1	lb sockeye salmon, wild
3/4	lb clams

Directions

1. i omitted the curry, and i use the salt free chicken broth packets but couldn't find that version in the system, so my chowder is lower sodium
   
   
2. Poach the seafood to create a fish stock to use as a broth base in the soup. Add 6 cups of water to a large pan and bring to a boil. I also add 6 packets of salt free chicken broth here (= 6 bouillion cubes) (Some people recommend adding a tsp of salt to the water which I skip). Then reduce heat and add the salmon, bay scallops and diced clams to poach until they are barely done and have just turned opaque at its thickest point
   
   
3. Heat a large stock pot over medium heat and add oil. When oil is hot, add crushed chilies, onion, celery, carrot and curry powder. I omit 1 tsp curry. Saute until veggies are al dente (barely tender), about 10 - 15 mins. Stir in garlic and potaoes and saute for another minute or two.
   
   
4. Sprinkle flour over the sauteed veggies and cook for a couple of minutes, stirring and scraping bottom of pan to keep the mixture from sticking. Then blend in 2 cups of the fish stock (made earlier), mixing thoroughly to make sure all of the floury vegetable mixture is incorporated before you add the rest of the liquid. I also add a few more packets of salt free chicken bouillon here. For this much soup, i'd use a total of at least 8 boullion cubes (between here & the 6 in the fish stock).
   
   
5. Add remaining fish stock, thyme, oregano, salt and pepper. Simmer for about 20 - 30 mins or until potatoes are tender.
   
   
6. Stir milk and seafood pieces into soup, and cook soup just under a bare simmer (no bubbling) for about 5 - 10 minutes
   
   
7. Add the minced parsley and/or sliced green onion tops and serve.
   
   
8. adapted by united2gether to taste and personal preferences; based on recipe called crowded chowder in Good Food, Great Medicine; A Homemade Cookbook by Mea Hassell, & Miles Hassell, MD
   
   

Categories

Fish, Potatoes, Seafood, Vegetables, Appetizers, First Course, Main Dish, Side Dish, Soup, American, Advance, Boil, Poach, Saute, Simmer

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in phosphorus High in selenium High in vitamin A Very high in vitamin B12

Bad points High in sodium