Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 2 cups gold potatoes, peeled and cubed into 1/2 inch pieces
  • 3 cups low-sodium clam juice
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 lb firm white fish (cod or halibut), cut into 1-inch chunks
  • 1/2 lb raw shrimp, peeled and deveined
  • 1/2 lb bay scallops
  • 1 1/2 cups half-and-half
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt butter over medium heat in a large Dutch oven. Add the onion, carrots, and celery, stirring frequently for 4–5 minutes until the onions are translucent and smelling sweet. Note: Don't brown the veg; we want a clean, creamy base
  2. Add the garlic and cook for 1 minute until you smell that sharp, nutty aroma.
  3. Pour in the clam juice and add the cubed potatoes, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes until potatoes are fork tender.
  4. Lower the heat to medium low. This is the critical window for your Seafood Chowder. Stir in the half and half slowly.
  5. Gently fold in the fish, shrimp, and scallops. Simmer for 3–5 minutes until the fish is opaque and shrimp are pale pink. Note: Do not let the broth reach a rolling boil here or the dairy may split
  6. Remove the pot from the heat completely.
  7. Stir in the fresh lemon juice and chopped parsley. The aroma should shift from heavy and creamy to bright and citrusy.
  8. Season with salt and black pepper to taste. Give it one final, gentle stir.