2 large boiling potatoes, diced 1 1/2 cups diced onion 1 1/2 cups diced carrot 1 1/2 cups diced celery 1/4 cup plus 2 tablespoons butter, divided 1 quart water 1 1/2 tablespoons fish base, preferably Minor's 1 cup whipping cream 1/4 teaspoon dried dill 1/4 teaspoon dried thyme 1/4 cup flour 8 ounces boneless firm white fish fillet, such as haddock or cod, cut into bite-sized pieces 6 ounces shrimp 6 ounces scallops Salt and pepper

Step 1 In a large pot of simmering water, boil the potatoes just until tender. Drain and set aside.

Step 2 In a large, heavy-bottomed saucepot, saute the diced onion, carrot and celery in 2 tablespoons butter until the vegetables are softened, stirring constantly to avoid coloring. Add the water and bring to a boil. Reduce to a simmer and whisk in the fish base. Add the potatoes, cream, dill, thyme and pepper.

Step 3In a separate pan, melt the remaining one-fourth cup butter over medium heat. Add the flour, stirring constantly, and cook for 2 to 4 minutes to make a roux. Whisk the roux into the chowder and continue to cook until thickened over medium high heat, approximately 2 to 4 minutes after the mixture has reached a boil.

Step 4Add the fish, shrimp and scallops to the chowder just before serving, and simmer until the seafood is fully cooked, about 5 minutes. Season with salt and pepper to taste.

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