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.