Seafood Chowder

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PapaCooks

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)

½ pound scallops

½ pound monkfish

½ pound fresh lump crabmeat, picked over to remove shells

¼ pound unsalted butter

1 cup peeled and medium-diced carrots (4 carrots)

½ cup medium-diced yellow onion (1 onion)

1 cup medium-diced celery (3 stalks)

1 cup medium-diced small white or red potatoes

½ cup corn kernels, fresh or frozen

¼ cup all-purpose flour

1 recipe Seafood Stock, recipe follows

1 ½ tablespoons heavy cream (optional)

2 tablespoons minced parsley

Salt and freshly ground black pepper to taste

subheading: Seafood Stock:

2 tablespoons good olive oil

Shells from 1 pound large shrimp

2 cups chopped yellow onions (2 onions)

2 carrots, unpeeled and chopped

3 stalks celery, chopped

2 garlic cloves, minced

½ cup good white wine

⅓ cup tomato paste

1 tablespoon kosher salt

1 ½ teaspoons freshly ground black pepper

10 sprigs fresh thyme, including stems

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