Dingle Bay Seafood Chowder

Ingredients

• 1 pound mixed seafood
• 2 medium potatoes
• 1 large onion
• 1 cup cream
• 4 cups fish stock
• 1 tablespoon parsley
• 2 tablespoons butter
• 2 cloves garlic
• 1 medium carrot
• 1 stalk celery
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 leaf bay leaf

Instructions

1. 1

   Dice the onion, carrot, and celery into small pieces. Peel and cube the potatoes into bite-sized pieces. Mince the garlic.

2. 2

   In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the cubed potatoes, fish stock, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 15-20 minutes until the potatoes are tender.

5. 5

   Add the mixed seafood to the pot and cook for another 5-7 minutes until the seafood is cooked through.

6. 6

   Remove the bay leaf, then stir in the cream and chopped parsley. Heat through for another 2-3 minutes, but do not boil.

7. 7

   Taste and adjust seasoning if necessary. Serve hot with crusty bread.