Classic Seafood Chowder

1Ingredients

• 2 tbspUnsalted butter
• 1 medium, choppedYellow onion
• 2 stalks, choppedCelery
• 2 tbspAll-purpose flour
• 2 cupsChicken or vegetable broth
• 1.5 cupsWhole milk
• 0.5 cupHeavy cream
• 2 medium, peeled and diced (e.g., Russet or Yukon Gold)Potatoes
• 0.5 lb, cut into 1-inch piecesCod or haddock fillets
• 0.5 lb, peeled, deveined, tails offRaw shrimp
• 1 (6.5 oz) can, drainedCanned chopped clams
• 2 tbsp, chopped (for garnish)Fresh parsley
• to tasteSalt
• to tasteBlack pepper

2Instructions

1. 1

   Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and celery. Cook until softened, about 5-7 minutes.

   ⏱ 7 min
2. 2

   Stir in flour and cook for 1 minute, stirring constantly, to create a roux.

   ⏱ 1 min
3. 3

   Gradually whisk in the broth until smooth. Add diced potatoes and bring to a simmer. Cook for 10-12 minutes, or until potatoes are tender.

   ⏱ 12 min
4. 4

   Pour in the milk and heavy cream. Bring the mixture to a gentle simmer (do not boil).

   ⏱ 5 min
5. 5

   Add the fish pieces and shrimp to the chowder. Cook for 3-5 minutes, or until the fish flakes easily and the shrimp turn pink and opaque.

   ⏱ 5 min
6. 6

   Stir in the drained chopped clams. Heat through for 1-2 minutes.

   ⏱ 2 min
7. 7

   Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley. Serve hot.

   ⏱ 1 min