I wanted to keep my recipe to the bare basics. I know a lot of chowders call for diced potato. If you want to add this too then by all means chuck that potato right on in.
1 onion, finely diced
3 cloves garlic, minced
4 Cups fish stock
1/4 Cup plain flour
1 dozen scallops
100 g prawns/shrimp
100 g mussels
300 g Hoki fillets (or any white fleshed fish), diced
1 Cup cream
1 tsp chopped thyme
1 tsp chopped dill
1. Heat a dash of oil or butter in a large saucepan over a medium-high heat. Fry the onion and garlic for about 5 minutes.
2. Add the fish stock and slowly whisk in the flour, making sure the broth is lump free. Bring to a simmer.
3. Add the seafood and cook for about 6 minutes (if the mussels are precooked, add these in the final minute or two).
4. Add the cream, thyme, and dill and stir until the chowder returns to a simmer and is thick. Season with salt and pepper to taste, and a dash of lemon juice if desired.
5. Serve with crusty bread.