Seafood Chowder - cooking recipe

Ingredients

1/4 lb. whitefish
1/2 lb. crabmeat
1/4 lb. shrimp, cut in 1/2
1/4 lb. scallops, cut in 1/2
1/4 c. chopped leek or green onion
1/4 c. chopped sweet red pepper
1/2 c. chopped celery
1 sprig parsley, chopped
2 c. peeled and diced potatoes
1 Tbsp. flour
fresh ground pepper
pinch of thyme
2 c. milk
1 1/2 c. water
1 c. chicken stock
1/2 stick butter
1/4 tsp. Old Bay spice

Preparation

In a large cookpot, melt butter on medium heat.
Add onion (leek), pepper and celery.
Cook until tender (5 to 10 minutes). Add parsley.
Blend in flour and stir 1 minute.
Add chicken stock and water; blend.
Add potatoes and simmer, covered, until tender. Add seasoning.
Add seafood and stir.
Add milk and bring to a simmer on medium to low heat.
Do not boil.
Add salt to taste. Sprinkle with chopped fresh parsley before serving.