Step 1

Prep veggies. Peel the russet potatoes and carrots. Then dice the onions, carrots, celery, and potatoes into small pieces. Peel and mince the garlic.

Step 2

Prep fish. If the fish has skin on it, use a sharp knife to remove it. Chop it into cubes. Peel and devein the shrimp, if needed. Remove shrimp tails and cut in half.

Step 3

Sauté veggies. Heat a medium pot over medium heat. Add butter and when melted, add the diced veggies. Cook veggies until slightly softened, about 5-6 minutes, stirring occasionally. Then add the minced garlic and stir for 30 seconds.

Step 4

Add flour and seasonings. Then add the flour and seasonings to the pot and stir constantly for a minute or two, or until flour is fully absorbed.

Step 5

Add broth and half and half. Pour in liquid ingredients - the seafood broth and half and half. Stir well and turn heat up to medium-high (until boiling). Then reduce heat to a simmer and cook mixture until thickened, about 6-7 minutes. Make sure the vegetables are fork tender before adding the seafood (especially the potatoes).

Step 6

Add seafood. Add the chopped seafood to the pot and stir well. Let cook for 3-5 minutes or until seafood is JUST DONE.NOTE: The seafood is done when the white fish and salmon flake easily with a fork. The shrimp should be pink when done. Be careful to avoid over-cooking the seafood.

Step 7

Serve chowder. Serve seafood chowder with extra black pepper, some sliced bread, and sides of your choice. You could also add some fresh dill, parsley, or chives to serve.