Cozy Creamy Seafood Chowder with Shrimp and Crab

Instructions

1. 1Sauté the vegetables. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook for 4–5 minutes, until softened. Stir in the garlic and cook 30 seconds more, until fragrant.
2. 2Make the roux. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes, until it turns light golden and coats everything in the pot. This is what gives the chowder its body, so don't rush it.
3. 3Add the stock and potatoes. Slowly whisk in the seafood stock, scraping up any browned bits from the bottom of the pot. Add the potatoes, bay leaf, and thyme.
4. 4Simmer until tender. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, until the potatoes are fork-tender.

5. 5Stir in the corn and dairy. Add the corn, half-and-half, and heavy cream. Stir well and season with the Old Bay.
6. 6Add the seafood. Gently fold in the shrimp and crab meat. Simmer for 4–5 minutes, just until the shrimp turn pink and opaque — avoid boiling at this stage, or the cream can break and the shrimp will turn rubbery.
7. 7Season and finish. Remove the bay leaf. Taste and adjust salt, pepper, and Old Bay as needed.
8. 8Serve. Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.