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Export 16 ingredients for grocery delivery
Step 1
In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.
Step 2
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.
Step 3
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.
Step 4
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.