Ingredients :
- ¼ cup butter1 medium onion, diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon thyme
- ¼ cup all-purpose flour
- 1 stalk celery, sliced1 carrot, sliced
- 1 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 cream1 tablespoon parsley, chopped
Préparations :
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
