CoreyKitchen - Seafood Chowder Soup

the reason what I call this seafood chowder SOUP, instead of just plain seafood chowder, is because I did not thicken it up with the flour. I find it quite "jelak" once the chowder has cooled down, so I omitted the flour and ended up with a thinner soup instead of chowder

INGREDIENTS

mussels
lobster/prawn
scallops
(whatever suitable seafood will do. I don't like to use fish as it tends to disintegrate)(shell and clean the seafood, keep the shells, boil in a small pot of water to make stock for use later in this recipe)

carrots
celery
yellow onions
potatoes
(all diced)

butter
bay leaves
dried parsley (if using fresh parsley, finely chop the parsley)
cream
salt and black pepper to taste

METHOD

in a medium pot, heat up butter until just melted. add the onions and cook for 5 mins. add the bay leaves, dried parsley, celery and carrots, cook a further 5 mins. add the stock (can be substituted with water or clam juice or fish stock if preferred), bring to a boil and add the potatoes. cook for about 10 minutes, add the seafood, salt and pepper. cook til the seafood is just done, stir in the cream and once it boils, turn off the flame and dish up, and if using fresh parley, sprinkle on the soup and stir in to let the heat bring out the aroma

note: I prefer to cook the potatoes a bit longer than 10 minutes as I like to have almost disintegrating potatoes to help thicken the chowder as I'm not using roux in this recipe. plus, I also prefer the texture of softer vegetables