Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 1 large leek, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups seafood stock
  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 lb mixed cooked seafood (shrimp, scallops, and firm white fish), cut into bite-sized pieces
  • 2 cups heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, celery, and leeks, and sauté for 6–8 minutes until translucent. Stir in the garlic and cook for another 60 seconds.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Slowly whisk in the seafood stock one cup at a time, ensuring no lumps remain. Add the thyme, bay leaf, salt, and pepper.
  4. Add the cubed Yukon Gold potatoes and simmer until they are tender.
  5. Stir in the heavy cream and the mixed cooked seafood, heating gently to ensure the seafood is warmed through without overcooking.
  6. Remove the bay leaf and stir in the fresh lemon juice and chopped parsley before serving.