Ingredients:

  • 2 tablespoons (30 mL) unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 large potato, peeled and cubed
  • 4 cups (960 mL) seafood or chicken stock
  • 1 cup (240 mL) heavy cream
  • 1 teaspoon (5 g) dried thyme
  • Salt and pepper to taste
  • 1 cup (150 g) shrimp, peeled and deveined
  • 1 cup (150 g) bay scallops
  • 1 cup (150 g) white fish fillets (e.g., cod or haddock), diced
  • 1 cup (150 g) mussels, cleaned (optional)
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Melt butter in the pot over medium heat.
  2. Add diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Stir in garlic and cook for an additional minute until fragrant.
  4. Add cubed potato and seafood stock. Bring to a simmer.
  5. Cook until potatoes are tender, about 10-15 minutes.
  6. Stir in heavy cream and dried thyme. Season with salt and pepper.
  7. Let the mixture return to a gentle simmer.
  8. Add shrimp, scallops, and fish. Stir gently to combine.
  9. Cook until the seafood is just cooked through, about 5-7 minutes.
  10. For mussels, add and cover for 3-5 minutes until opened.
  11. Taste and adjust seasoning as necessary.
  12. Remove from heat and let the chowder rest for a few minutes before serving.