A rich and warming chowder brimming with tender seafood, hearty potatoes, and creamy broth—perfect for cozy dinners.

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In a large pot or Dutch oven, melt butter over medium heat.
Add onion, garlic, celery, and carrots; sauté until vegetables begin to soften, about 5 minutes.
Stir in flour, cooking for 1–2 minutes to form a roux.
Gradually whisk in seafood broth, then add cream. Bring to a gentle simmer.
Add diced potatoes, Old Bay seasoning, thyme, and bay leaf. Simmer until potatoes are tender, about 10–12 minutes.
Stir in cod (or halibut), shrimp, and scallops. Cook until seafood is opaque and cooked through, about 5 minutes.
Remove bay leaf. Taste and season with salt and pepper as needed.
Serve hot, garnished with fresh parsley and optional bacon or oyster crackers.

The chowder can be made a day ahead; reheat gently before serving.
For a lighter version, substitute half-and-half for a lower-fat milk.
Try swapping seafood with clams or lobster for variation.
Freeze unused chowder in individual portions—thaw overnight in refrigerator and reheat slowly.
Leftover chowder can be thickened with a sprinkle of flour slurry if needed.