Seafood Chowder

1 tablespoon olive oil

1 onion finely chopped

1 celery stalk chopped

1 tablespoon all-purpose flour

1 pound potatoes peeled and diced

2 cups fish broth or chicken, vegetable

⅓ cup corn kernels

1 teaspoon Old Bay seasoning

½ teaspoon paprika

½ teaspoon each salt and pepper

2 sprigs of fresh thyme

6 ounces fish cut into chunks cod/salmon/tilapia etc

6 ounces scallops

6 ounces shellfish shrimp {peeled and deveined} clams, mussels etc, rinsed and cleaned

½ cup heavy cream

To Garnish

Parsley

Sliced lemons

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and celery and cook, stirring often, until they become translucent, about 4 minutes.

2. Stir in the flour and cook, stirring, for a further minute.

3. Stir in the potatoes, broth, corn, Old Bay seasoning, paprika, salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10 minutes.

4. Gently stir in the fish and shellfish, and simmer for 5 minutes or until the potatoes are tender and the fish is cooked.

5. Serve the seafood chowder garnished with chopped fresh parsley and sliced lemons

Customize the Texture: If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starch and thicken the broth.

If you love a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the chowder.

Fry some bacon until crispy and crumble it on top of your chowder before serving. The smoky, salty bacon elevates the flavor profile.

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4

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