Seafood Chowder. Serves 4

Ingredients:

• 2 tbps extra virgin olive oil
• 1 carrot (chopped)
• 2 celery (chopped)
• 1 yellow onion (diced)
• 3 cloves garlic
• 1 2/3 tbsps unbleached all-purpose flour or almond flour (for gluten-free)
• 3 cups white wine
• 1 bottle of clams (shelled, with juice)
• 1 2/3 cups whole cow’s milk (for dairyfree, add light coconut milk)
• 4 3/4 cups chicken broth
• 2 medium Yukon Gold potatoes (diced)
• 1 bay leaf
• 2 tbsps thyme
• 1 2/3 lbs salmon steaks (4 steaks)
• 1 2/3 cups corn (frozen)
• 3 tbsps chopped parsley

Instructions

1. Saute onion, garlic, celery and carrots until soft.
2. Add the flour and mix well.
3. Season with 1 tbsp sea salt and 1/2 tbsp pepper and add the white wine to deglaze.
4. Pour in the milk, chicken broth, potatoes, clams and clam juice, bay leaf and thyme. Stir, cover with a lid and simmer for 15-20minutes.
5. When potatoes are tender, add the salmon steaks and simmer until just cooked. (Be sure to remove the bones from the salmon steak before adding them to the pot)
6. Check salmon readiness after 3 minutes of cooking. Add frozen corn, cover with lid, remove from heat and let sit for 5 minutes.
7. When ready, ladle into soup bowl, top with parsley and enjoy.
8. If you like, and for more seafood nutrition, you can add shrimp to the pot as well. If using, add them when you add the salmon steaks.