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 :
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.
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.
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.
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.
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.
Taste the chowder, adding salt and pepper as needed. Sprinkle chopped parsley on top before serving to add a pop of color and freshness.
