Ingredients
¼ cup butter
1 medium onion, diced
1 teaspoon Old Bay seasoning
¼ teaspoon thyme
¼ cup flour
1 stalk celery, sliced
1 carrot, sliced
1 pound potatoes, peeled and cubed
½ cup corn
5 cups seafood or chicken broth
½ cup white wine
8 ounces white fish (cod, salmon, tilapia, haddock), cut into chunks
8 ounces scallops
12 ounces shrimp, peeled and deveined
6 ½ ounces chopped clams (canned, drained)
2 cups heavy cream
1 tablespoon parsley, chopped
Instructions
Sauté the Aromatics:
Melt the butter in a large pot over medium heat.
Add the diced onion and cook for about 5 minutes until golden brown.
Stir in the Old Bay seasoning and thyme.
Add the Vegetables:
Sprinkle the flour over the onions and stir well to combine.
Cook for another 2-3 minutes.
Add the sliced celery, carrot, and cubed potatoes, stirring to coat them with the roux.
Incorporate the Liquids:
Gradually pour in the seafood or chicken broth while stirring to prevent lumps.
Add the white wine and bring to a boil.
Cook for about 15 minutes, or until the potatoes are tender.
Add the Seafood:
Stir in the corn.
Add the chunks of white fish, scallops, shrimp, and chopped clams.
Let the chowder simmer for an additional 10 minutes, or until the seafood is cooked through.
Finish with Cream:
Reduce the heat to low and slowly stir in the heavy cream.
Heat through without bringing to a boil.
Garnish and Serve:
Ladle the chowder into bowls.
Garnish with freshly chopped parsley.
Serve hot with crusty bread or oyster crackers.
