Ingredients:
¼ cup butter
1 medium onion, diced
1 teaspoon Old Bay seasoning
¼ teaspoon thyme
¼ cup all-purpose flour
1 stalk celery, sliced
1 carrot, sliced
1 pound potatoes, peeled and cubed
½ cup corn
5 cups seafood or chicken broth
½ cup white grape juice
8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped into pieces
8 ounces scallops
12 ounces shrimp, peeled and deveined
6 ½ ounces chopped clams, canned and drained
2 cups heavy cream
1 tablespoon parsley, chopped
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.
Enjoy