Seafood Chowder Recipe:

Ingredients:

 

¼ cup butter

1 medium onion, diced

1 teaspoon Old Bay seasoning

¼ teaspoon thyme

¼ cup all-purpose flour

1 stalk celery, sliced

1 carrot, sliced

1 pound potatoes, peeled and cubed

½ cup corn

5 cups seafood or chicken broth

½ cup white grape juice

8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped into pieces

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

 

Guidelines:

Melt the butter in a big pot over a medium heat. Add the chopped onion and simmer for about 5 minutes, or until transparent. Add the thyme and Old Bay seasoning and stir. To make a roux, add the flour and simmer for one to two minutes. To the pot, add the potatoes, corn, carrot, and celery. Add the white grape juice and seafood or chicken broth, and thoroughly stir to mix. Once the mixture reaches a boiling point, lower the heat and simmer the mixture until the vegetables are soft, around 15 to 20 minutes. To the pot, add the clams, shrimp, scallops, and white fish. Simmer until the seafood is cooked through, about 5 to 7 more minutes.

Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.

Season with salt and pepper to taste. Garnish with chopped parsley before serving.