Seafood Chowder

¼ cup (58g) butter

1 medium onion diced

1 teaspoon Old Bay seasoning

¼ teaspoon dried thyme leaves

¼ cup all purpose flour

1 rib celery sliced

1 carrot sliced

450 potatoes peeled and cubed

½ cup corn kernels

11 dl chicken or seafood broth

½ cup white wine

225 g. white fish like cod, salmon, tilapia or haddock, cut into chunks

700 g. Frozen mixed shellfish (see pic below)

2 cups heavy whipping cream

1 tablespoon chopped fresh parsley

1. Cook onion, celery and carrot in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.

2. Add potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 15 minutes.

3. Stir in seafood and cream. Cook until fish is fully cooked and flaky and potatoes are tender, about 8-10 minutes.

4. Stir in parsley and season with salt and pepper to taste.