Instructions:
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the Old Bay seasoning and thyme. Sprinkle in the flour and cook for 1-2 minutes to form a roux.
Add the celery, carrot, potatoes, and corn to the pot. Pour in the seafood or chicken broth and white grape juice, stirring well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Add the white fish, scallops, shrimp, and clams to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through.
Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Thanks for your SHARES!
This dish is so delicious, I can’t control myself. Send help!
Zucchini and Mushroom Frittata with Creamy Garlic Sauce
Delicious chicken and potato recipe
I Unpacked My Daughter’s Lunchbox and Found a Note Saying “If You’re Reading This, It’s Too Late”
Smothered Chicken and Rice
Don’t Throw Away Your Banana Peels! Discover Amazing Uses for Your Garden
Beware of these foods when reheating! Choices that can be dangerous
The Wonders of Aloe Vera: A Natural Tonic for a Healthier You
versatile Red Lentil Tofu recip