Ingridients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, diced
• 3 garlic cloves, diced
• 1/4 cups all-purpose flour
• 4 cups seafood or chicken broth
• 2 large potatoes, peeled and diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 pound mixed seafood (such as shrimp, clams, and scallops)
• Fresh parsley, chopped for garnish

Instructions

1. Sauté Vegetables
   In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, and cook until they are soft, about 5 minutes. Add the garlic and cook for another minute.
2. Add Flour
   Sprinkle the flour over the vegetables and stir to combine. Cook for about 2 minutes to remove the raw flour taste.
3. Add Liquids
   Gradually add the broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
4. Add Potatoes and Seasonings
   Add the diced potatoes, corn, bay leaf, thyme, salt, and pepper to the pot. Simmer until the potatoes are tender, about 15-20 minutes.
5. Add Seafood
   Once the potatoes are tender, add the mixed seafood to the pot. Cook until the seafood is cooked through, about 5-10 minutes, depending on the size and type of seafood.
6. Add Cream
   Reduce the heat to low, and stir in the heavy cream. Heat through but do not boil, as this can cause the cream to curdle.
7. Season and Serve
   Check the seasoning and adjust with more salt and pepper if needed. Remove the bay leaf. Serve the chowder hot, garnished with fresh parsley.