Wicked good newfoundland seafood chowder

Ingredients

• 2 pounds cod
• 1 pound each of salmon and shrimp
• ½ pound of scallops
• 2 cups each of onion, celery, and carrots
• 5 medium potatoes
• 2 - 32 ounces cartons seafood stock
• 2 ½ sticks butter
• 1 ½ cups flour
• 2 cups heavy cream
• 6 cups whole milk
• 1 tablespoon Savory
• salt and pepper

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Preparation

• In a large stockpot, melt ½ a stick of butter over medium heat, and sauté the onion, celery and carrots for 5 minutes. Season with a little salt and black pepper. Add remaining butter and the flour and using a wooden spoon, stir the butter and flour together to make a paste, which will thicken the chowder.
• Cook the roux for a minute and increase the heat to medium high. Gradually add the two cartons of seafood stock, stirring as you go. Make sure to stir out any lumps that may have formed in the roux. Add the potatoes and simmer for about 10 minutes.
• Add the heavy cream and the milk, and return the chowder to a low simmer. It is now important not to boil the chowder, as the dairy may curdle. For Newfoundland twist, add dried savory. As a trick to prevent heartburn, which some complain of from savory, rub the herbs in the palm of your hand to break it into smaller pieces.
• Cut the cod and salmon into 1-inch chunks, quarter the scallops and de-vein and remove the shells from the shrimp. Once the chowder begins to thicken, add the seafood to the pot and stir occasionally. Cook for approximately 10 more minutes on a gentle simmer until the chowder has thickened, the potatoes are tender, and the seafood is cooked.
• Taste for salt and pepper and adjust seasoning accordingly. Ladle into bowls or homemade bread boules, and top with crackers.