A delightful and creamy seafood chowder that combines the richness of cream with the delicate flavors of seafood.
Dice the onion, celery, and carrot into small pieces.
Uniformly diced vegetables ensure even cooking and a balanced texture.
Melt the butter in a soup pot over medium heat and sauté the diced vegetables until softened.
Stir frequently to prevent the butter from browning.
Sprinkle the flour over the vegetables and stir to create a roux. Cook for 2 minutes.
Cooking the roux removes the raw flour taste and thickens the chowder.
Gradually add water to the roux, whisking constantly to avoid lumps. Bring to a simmer.
Adding the liquid slowly ensures a smooth consistency.
Add the shrimp, cod, and salmon to the pot. Simmer gently until the seafood is cooked through.
Avoid overcooking the seafood to maintain its tender texture.
Stir in the heavy cream, half-and-half, and dry sherry. Season with salt and pepper to taste.
Taste and adjust the seasoning before serving.
Serve the chowder hot, garnished with fresh parsley if desired.
Serve with crusty bread for a complete meal.
