1cuphaddock or other white fishsliced into bite-sized pieces
1cupscallops
one 6.5 ounce canchopped clamsdrained
one 6 ounce cancrabmeatdrained and flaked
Cream and Toppings
1 1/2cupsheavy cream
salt and pepper to taste
2tablespoonschopped fresh dill
2tablespoonschopped fresh chives
oyster crackers
Instructions
Melt the butter in the bottom of a large Dutch oven or stockpot over medium high heat. Add in the potatoes, onions, carrots, celery and corn. Fry the vegetables in the butter until the onions are tender.
Sprinkle the flour over the vegetables and mix in until dissolved into the butter.
Slowly pour some of the seafood stock into the bottom of the pan, deglazing the browned bits off the bottom of the pan by scraping them off with a wooden spoon and mixing into the stock. Once cleaned, pour the remaining stock into the pan.
Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 15-20 minutes.
Add in the seafood and the heavy cream. Bring the chowder back to a low simmer and cook the seafood for 7-10 minutes. Adjust seasonings to your liking. Remove from the heat.
Ladle into bowls and garnish with fresh dill and parsley and oyster crackers.
Notes
*If you don't have seafood stock, use half clam juice and half water instead, but the stock really makes this exceptional!