Description: A hearty soup made with a variety of seafood including fish, shrimp, mussels, and clams, along with potatoes, onions, and cream.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serving size: 4-6 servings

• 1 pound of mixed seafood (such as shrimp, mussels, clams, and white fish), cleaned and chopped into bite-sized pieces
• 4 slices of bacon, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup of all-purpose flour
• 4 cups of fish stock or chicken stock
• 1 cup of heavy cream
• 2 tablespoons of butter
• 2 bay leaves
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish
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1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir to combine. Cook for another 2-3 minutes until the flour is lightly browned.
4. Pour in the fish or chicken stock, stirring constantly to avoid lumps. Add the bay leaves and bring the mixture to a boil.
5. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.
6. Add the mixed seafood to the pot and cook for another 5-7 minutes until the seafood is cooked through.
7. Stir in the heavy cream and butter until fully combined. Season with salt and pepper to taste.
8. Ladle the chowder into bowls and garnish with chopped bacon and parsley.
9.