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1/4 cup butter
1 medium onion, diced
1 teaspoon old bay seasoning
1/4 teaspoon thyme
1/4 cup flour
1 celery stalk, sliced
1 carrot, sliced
1 pound of potatoes, peeled and diced
1/2 cup frozen corn
5 cups broth (chicken or seafood)
1/2 cup white wine
8 ounces white fish (cod, tilapia, haddock)
8 ounces scallops
12 ounces shrimp, peeled and deveined
6 ounces canned crab meat drained
6.5 ounces canned clams drained
2 cups heavy cream
1 tablespoon parsley
In a large pot, cook onion, celery and carrots in butter until tender.
Add flour, old bay seasoning and thyme. Cook for an additional two to three minutes.
Add wine and broth, then potatoes and corn.
Reduce heat and simmer for ten minutes or until potatoes are tender.
Stir in seafood and cream.
Cook fish for about eight to ten minutes until fish is flakey.
Season with salt and pepper.
Stir in parsley.
