Ingredients
Method
- In a large, heavy-based pot set over a gentle medium heat, melt the butter until softly foaming. Add the diced onion, celery, and carrot, allowing them to soften for 3–4 minutes, releasing their sweetness into the base. Stir through the minced garlic and let it cook briefly, just until fragrant.
- Add the diced potatoes and pour in the seafood stock. Bring to a calm simmer and allow it to cook for around 10 minutes, until the potatoes are tender yet still holding their shape.
- Lower the heat and gently stir in the cream and milk, followed by the salt, pepper, thyme, and Old Bay, if using. The broth will begin to take on a smooth, velvety character.
- Carefully introduce the seafood—the white fish, shrimp, scallops, and any mussels or clams. Let the chowder cook at the faintest simmer for 5–7 minutes, until the fish flakes easily, the shrimp turn blush-pink, and the shells have opened. Keep the heat restrained; this is a dish that rewards patience.
- Finish with the chopped parsley and a squeeze of lemon juice, tasting and adjusting the seasoning as needed.
- Ladle into warm bowls and serve immediately, with crusty bread or simple crackers to accompany—something to gather, to dip, and to savour slowly.
Notes
The chowder rewards a little patience—prepare it a day in advance and the flavours will deepen and settle beautifully. Any leftovers may be kept, well covered, in the refrigerator for up to three days, or frozen for as long as three months for a later, quietly comforting return.
