Chunky Fish and Shrimp Chowder

Ingredients

• 1 lb. shrimp, peeled and deveined
• 1/2 lb. white fish, cut into cubes
• 3 tablespoons butter
• 1 onion, diced
• 1 stalk celery, diced
• 2 carrots, diced
• 1 teaspoon garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 2 potatoes, diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Directions

1. In a large pot over medium heat, melt the butter.
2. Add the onion, celery, carrots, and garlic and cook for 5 minutes, stirring occasionally.
3. Add the flour and stir to combine. Cook for 1 minute.
4. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the heavy cream, thyme, potatoes, and parsley and simmer for 10 minutes.
6. Add the fish and shrimp and simmer for 5 minutes.
7. Season with salt and pepper to taste. Serve hot.

Interesting Facts

• This chowder is a great way to use up leftover fish and shrimp.
• This chowder can be made with any type of fish or shrimp.
• This chowder freezes well and can be reheated in the microwave or on the stovetop.
• This chowder can be made with vegetable broth to make it vegetarian-friendly.