Seafood Chowder Recipe

Ingredients :

• ¼ cup butter
• 1 medium onion, diced
• 1 teaspoon Old Bay seasoning (optional, for added flavor)
• ¼ teaspoon dried thyme
• ¼ cup all-purpose flour (for thickening)
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 pound potatoes, peeled and cubed
• ½ cup corn (frozen or fresh)
• 5 cups seafood or chicken broth
• ½ cup white grape juice (or white wine as a substitute)
• 8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped
• 8 ounces scallops
• 12 ounces shrimp, peeled and deveined
• 6 ½ ounces chopped clams, canned and drained
• 2 cups heavy cream
• 1 tablespoon parsley, chopped

Instructions : 

1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. This forms a flavorful base for the chowder.
2. Stir in the Old Bay seasoning and thyme, infusing the base with aromatic spices. Sprinkle in the flour, cooking for 1-2 minutes to form a roux. The roux will thicken the chowder and give it a creamy consistency.
3. Add the sliced celery, carrot, potatoes, and corn to the pot. Pour in the seafood or chicken broth and white grape juice, stirring well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Add the white fish, scallops, shrimp, and clams to the pot. Simmer for another 5-7 minutes, or until the seafood is fully cooked. Overcooking seafood can make it rubbery, so keep a close eye on the pot.
5. Slowly stir in the heavy cream and let the chowder simmer for an additional 5 minutes. This will blend the flavors and achieve a rich, velvety texture.
6. Taste the chowder, adding salt and pepper as needed. Sprinkle chopped parsley on top before serving to add a pop of color and freshness.