Creamy Seafood Chowder

Ingredients

• Butter (4 tablespoons)
• Onion (1 medium, diced)
• Celery (2 stalks, diced)
• Carrot (1 large, diced)
• Garlic (3 cloves, minced)
• Potatoes (2 medium, diced)
• Fish stock (4 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Heavy cream (1 cup)
• Clams (1 cup, cleaned and chopped)
• Scallops (1 cup)
• Shrimp (1 cup, peeled and deveined)
• White fish fillets (1 cup, cut into bite-sized pieces)
• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the diced potatoes, fish stock, bay leaf, and thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
4. Using a slotted spoon, remove about half of the cooked vegetables from the pot and set aside.
5. Using an immersion blender or a regular blender, carefully puree the remaining vegetables and broth until smooth.
6. Return the reserved vegetables to the pot and stir in the heavy cream until fully combined.
7. Add the white fish, shrimp, scallops, and clams to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.