A delightful seafood chowder that combines creamy textures with a hint of spice, perfect for a cozy meal.
Heat a Dutch oven over medium heat and melt 1 tablespoon of butter.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the shrimp and scallops to the pot and cook until the shrimp turn pink. Remove and set aside.
Avoid overcooking the seafood to keep it tender.
In the same pot, melt the remaining butter and sauté the celery and onion until tender.
Stir frequently to prevent the vegetables from sticking.
Sprinkle the flour over the vegetables and stir until well combined.
Cook the flour briefly to remove any raw taste.
Gradually stir in the half-and-half, milk, sherry wine, and chicken broth. Bring to a gentle boil.
Stir constantly to ensure a smooth mixture.
Add the thyme, salt, cayenne pepper, and nutmeg. Stir to combine.
Taste and adjust the seasoning as needed.
Return the cooked seafood to the pot and heat through.
Gently stir to avoid breaking the seafood.
Serve the chowder hot, garnished with fresh thyme if desired.
Pair with crusty bread for a complete meal.
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