Seafood Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Clams - 1/2 pound, shucked
• Scallops - 1/2 pound
• Shrimp - 1/2 pound, peeled and deveined
• White fish fillets - 1 pound, cut into chunks
• Heavy cream - 1 cup
• Thyme - 1 teaspoon
• Bay leaf - 1
• Fish stock - 4 cups
• Potatoes - 2 medium, peeled and diced
• Garlic - 3 cloves, minced
• Carrot - 1 large, diced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, carrot, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, fish stock, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
4. Using a slotted spoon, remove about half of the cooked vegetables from the pot and set aside.
5. Using an immersion blender or a regular blender, puree the remaining vegetables and broth until smooth.
6. Return the reserved vegetables to the pot and add the heavy cream. Stir to combine.
7. Add the white fish, shrimp, scallops, and clams to the pot. Cook for 5-7 minutes, or until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.