Seafood Chowder

Ingredients

¼ cup butter1 medium onion, diced1 teaspoon Old Bay seasoning

¼ teaspoon thyme

¼ cup all-purpose flour

1 stalk celery, sliced

1 carrot, sliced1 pound potatoes, peeled and cubed

½ cup corn5 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 deveined6

½ ounces chopped clams, canned and drained

2 cups heavy cream

1 tablespoon parsley, chopped

Preparation

In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.Stir in the Old Bay seasoning and thyme.

Sprinkle in the flour and cook for 1-2 minutes to form a roux.Add the celery, carrot, potatoes, and corn to the pot.

Pour in the seafood or chicken broth and white grape juice, stirring well to combine.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 cooked through.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.

ENJOY