This is a simple, delicious chowder, packed with Omega-3s.  I often recommend my patients take an Omega-3 fish oil supplement daily or eat fatty fish (like salmon) at least two times a week.  Omega-3s are essential fatty acids and must be obtained through either food or supplements.  They reduce inflammation, lower triglycerides, and have beneficial effects on blood pressure and depression. 

My version of chowder is delicious and filling but lighter than most, as I do not use any potatoes for thickening, and have chosen 2% milk and 1/2 and 1/2 rather than the large amounts of heavy cream that you find in restaurant chowders.   Who needs all that cream?!

I first made this soup after a friend gifted us home-made smoked salmon, not an uncommon gift when you live in the Pacific Northwest.  Each time I make it, it takes on a slightly different flavor based on the smokiness of the salmon.   Today I used local wild smoked salmon from Lummi Island, and Northwest style smoked Alaskan scallops.   I thought adding smoked scallops could add a nice twist and it was delicious!  I think you could try any number of smoked seafood in this dish.

SMOKED SALMON & SCALLOP CHOWDER:

YIELD: 4-6 servings  TOTAL TIME: 30 minutes

INGREDIENTS:

• 1 T olive oil

• 3 medium leeks white and light green parts, cut into quarters and then chopped (about 3 cups)

• 1 garlic clove, minced

• 1 stalk celery, chopped

• 1/2 t salt

• 1/2 t pepper

• 1 1/2 cup chicken stock

• 1 cup water

• 2 cup milk

• 4 oz smoked salmon

• 4 oz smoked scallops (optional)

• 1/2 cup half and half

• 2 T chives for garnish

METHOD:

1. Heat 1 T olive oil in large pot or dutch oven, add leeks and garlic and saute 5 minutes

2. Add celery, salt and pepper and saute additional 2 minutes

3. Add stock and water and bring to a boil, lower heat to simmer and simmer uncovered for 15 minutes

4. Add 2 cups of milk, and torn pieces of smoked salmon and smoked scallops. The smoked scallops are totally optional, you can use a full 8 oz of smoked salmon, or substitute other smoked fish.

5. Finally add the half and half and garnish with chives

I served this for dinner with olive baguette, a simple side salad and roasted brussel sprouts.  Note when reheating this soup on the stove, be sure not to bring the soup to a boil as this can curdle the milk.

NUTRITION INFORMATION:

Calories 248 / Carbs 10g /  Fiber 3g / Fat 12g / Sat Fat 4g/ Protein 19g / Sodium 570mg / Sugar 10g   High in Omega 3 fatty acids.