Creamy Seafood Chowder

6 steps. Take it one step at a time.

1. 01

   In a large pot, melt the butter

   In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Saute for 5-7 minutes until the vegetables have softened.

   7 min
2. 02

   Sprinkle the flour

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux.

   2 min
3. 03

   Gradually pour in the fish stock while whisking or stirring constantly

   Gradually pour in the fish stock while whisking or stirring constantly to avoid lumps. Add the cubed potatoes, thyme, and bay leaf.

4. 04

   Bring the mixture

   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the potatoes are tender.

   15 min
5. 05

   Stir in the heavy cream

   Stir in the heavy cream. Add the white fish chunks and shrimp. Cook for another 5 minutes, or until the fish flakes easily and the shrimp are pink and opaque.

   5 min
6. 06

   Remove the bay leaf

   Remove the bay leaf. Season with salt and black pepper to taste. Serve hot with crusty bread.