A hearty and flavorful chowder featuring seafood and corn, perfect for a comforting meal.
Prepare the seafood by rinsing and cutting it into bite-sized pieces. Set aside.
Ensure the seafood is fresh for the best flavor.
Melt some butter in a large stock pot over medium heat. Sauté the onion, celery, and garlic until softened.
Cook until the onions are translucent for a sweet flavor.
Add the bell peppers and continue cooking until all vegetables are tender.
Stir frequently to prevent sticking.
Pour in the chicken broth and water, then add the potatoes, salt, pepper, bay leaf, and thyme. Bring to a boil.
Cut the potatoes into even pieces for uniform cooking.
Reduce the heat, cover, and simmer until the potatoes are tender, about 25 minutes.
Check the potatoes with a fork for doneness.
In a bowl, mix the flour with the milk until smooth. Stir this mixture and the evaporated milk into the chowder.
Whisk the flour and milk thoroughly to avoid lumps.
Add the seafood, corn, and remaining butter. Cook gently until the seafood is cooked through, about 10 minutes.
Avoid overcooking the seafood to keep it tender.
Remove the bay leaf and serve the chowder hot, garnished with parsley and dill.
Serve with crusty bread for a complete meal.
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