Creamy Seafood Chowder

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 cup celery, chopped
• 1 cup carrots, diced
• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour (optional, for thickening)
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound clams (cleaned, or canned clams with juice)
• 1/2 pound scallops (optional)
• 1/2 pound fish fillets (like cod or halibut), cut into chunks
• Salt and pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon thyme
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions:

1. Sauté Aromatics:
   • Heat butter and olive oil in a large pot over medium heat.
   • Add onions and garlic, sauté until softened and fragrant (about 2-3 minutes).
2. Add Vegetables:
   • Stir in potatoes, celery, and carrots. Cook for 5 minutes, stirring occasionally.
3. Add Stock and Simmer:
   • Pour in the seafood stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15-20 minutes).
4. Prepare the Cream Base:
   • In a small bowl, whisk together the heavy cream, milk, and flour (if using).
   • Slowly stir the mixture into the pot. Simmer for 5 minutes, allowing it to thicken slightly.
5. Cook the Seafood:
   • Add the shrimp, clams, scallops, and fish chunks. Sprinkle with paprika and thyme.
   • Simmer for 5-7 minutes, or until the seafood is cooked through and clams have opened.
6. Season to Taste:
   • Add salt and pepper as needed. Stir gently to avoid breaking up the seafood.
7. Serve and Garnish:
   • Ladle the chowder into bowls. Garnish with fresh parsley.
   • Serve hot with crusty bread for dipping.

Tips:

• For extra richness, replace milk with more cream.
• Customize with your favorite seafood, like crab or mussels.
• If you prefer a thicker chowder, mash some of the potatoes before adding the seafood.

Enjoy your creamy, hearty seafood chowder! Let me know if you’d like variations or side dish suggestions.