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
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
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.
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).
Add remaining fish stock, thyme, oregano, salt and pepper. Simmer for about 20 - 30 mins or until potatoes are tender.
Stir milk and seafood pieces into soup, and cook soup just under a bare simmer (no bubbling) for about 5 - 10 minutes
Add the minced parsley and/or sliced green onion tops and serve.
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