1. In a large, heavy-bottomed pot, melt the butter over medium heat until bubbly.
2. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes. This builds the base flavor, so don’t rush it.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables and stir well, cooking for 2-3 minutes to form a roux. This thickens the chowder without clumps, a trick I learned after many a lumpy attempt in my early cooking days.
5. Slowly whisk in the seafood stock or broth to avoid lumps. Add the diced potatoes, dried thyme, and bay leaf.
6. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
7. Remove the bay leaf. Stir in the milk (or half-and-half) and heat gently—do not boil once dairy is added to keep the chowder silky.
8. Add the mixed seafood to the pot. If using shrimp and scallops (which cook quickly), simmer until opaque and just cooked through, about 4-5 minutes. If your fish pieces are thick, cut them smaller or allow an extra minute.
9. Season with salt, pepper, and smoked paprika if using. Taste and adjust seasonings as needed—this is your moment to channel my mom’s magic with a pinch here and a dash there.
10. Sprinkle with fresh parsley before serving. This not only adds color but a fresh lift that balances the creamy chowder.

When I make this chowder, I love to keep the kitchen lively—kids at my side stirring (or trying to), and stories flowing as the pot bubbles. It’s these imperfect, joyful moments that make cooking worthwhile.