Seafood Chowder: Silky and Tender

Heat the olive oil in a Dutch oven over medium heat. Add the onion and celery, stirring frequently until the onions are translucent and the celery is softened.

Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.

Add the cubed potatoes and the bay leaf to the pot. Pour in the seafood stock, ensuring the potatoes are fully submerged.

Bring the liquid to a gentle boil, then reduce heat to low. Simmer for 10–12 minutes until the potatoes are fork-tender.

Stir in the milk and cream, bringing the soup back to a very low simmer.

Gently fold in the fish, shrimp, and scallops. Poach the seafood for 3–5 minutes until the fish is opaque and the shrimp have turned pink.

Remove from heat immediately, stir in the lemon juice and fresh parsley, and season with salt and pepper.