1-First, prepare your ingredients by dicing the vegetables and chopping the seafood to ensure everything cooks evenly. This sets the stage for a smooth process. In a large pot, melt 3 tablespoons unsalted butter over medium heat and add the onion, carrots, celery, and garlic for a flavorful base.

2-Next, sprinkle in 3 tablespoons all-purpose flour to thicken the mixture, stirring for about a minute. Gradually pour in 3 cups seafood stock and add the potatoes, bringing it to a simmer. This step infuses the broth with earthy notes from the herbs like thyme and red pepper flakes.

3-Once the potatoes are tender, about 15 minutes, add the salmon chunks, white fish chunks, and shrimp. Let them cook gently for 5-7 minutes until the seafood is opaque. To learn more about creative ways to use similar ingredients in other recipes, check out our turkey carcass soup for a resourceful twist.

4-Finally, stir in 2 cups half and half, and season with kosher salt, black pepper, dried thyme, and red pepper flakes to taste. Heat through without boiling to keep the texture creamy, then garnish with chopped cilantro or green onions. Your chowder is now ready to serve, offering a warm, comforting meal that’s perfect for any occasion.