A rich and flavorful seafood chowder with a creamy texture and a hint of fresh herbs.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the onion, carrot, celery, bell pepper, and garlic to the saucepan and sauté until the vegetables are softened.
Stir frequently to prevent the garlic from burning.
Pour in the white wine and cook until most of the liquid has evaporated.
Scrape the bottom of the pan to incorporate all the flavors.
Add the chicken broth and potatoes to the saucepan, bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Stir in the canned tomatoes, bay leaf, paprika, chili powder, celery seed, black pepper, thyme, and cayenne pepper. Simmer until the mixture thickens slightly.
Taste and adjust the seasoning as needed.
Add the shrimp, scallops, and crabmeat to the saucepan and cook until the seafood is just cooked through.
Avoid overcooking the seafood to maintain its texture.
Stir in the parsley and remove the bay leaf before serving.
Fresh parsley adds a burst of color and flavor.
Serve the chowder hot with your choice of bread or crackers.
A squeeze of lemon juice can brighten the flavors.
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