Creamy Seafood Chowder Recipe

For the Chowder:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock or clam juice
• 1 cup heavy cream
• 1 cup whole milk
• 2 large potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 pound shrimp, peeled and deveined
• 1 pound scallops
• 1 pound white fish (such as cod or haddock), cut into bite-sized pieces
• 1 cup frozen corn kernels
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

For Garnish:

• Chopped fresh chives
• Crusty bread or oyster crackers

Instructions

1. Preparing the Base

1. Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the onion, celery, and carrots, cooking until the vegetables are softened, about 5-7 minutes. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
2. Create the Roux: Sprinkle the flour over the vegetables, stirring continuously to form a roux. Cook for about 2 minutes, or until the flour turns a light golden color.

2. Building the Chowder

1. Add Liquids: Gradually whisk in the seafood stock or clam juice, ensuring no lumps form. Add the heavy cream and whole milk, stirring to combine.
2. Simmer with Potatoes: Add the diced potatoes, bay leaf, dried thyme, Old Bay seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 minutes, or until the potatoes are tender.

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