I have two pounds of frozen chowder mix: haddock, scallops, and shrimp. Each ingredient is in it's own bag so in theory I don't have to defrost all three today. But doesn't a full seafood and fish chowder sound absolutely wonderful as the autumn wanes to winter? 

What if I defrost it all and them just scoop a cup out to make a seafood linguine as well. So I can make a 2/3 chowder recipe enough for four servings and have a potential sauce for the fresh linguine from Farm Boy that I have to use up tout suite!

And yes, I have a container of cream originally purchased for said fresh linguine and though it'll keep for a long while I might as well take advantage. It's not often I already have cream in the fridge.

As well, I don't have fish stock but I do have Clam juice and lots of chicken broth. Let the defrost begin!

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Seafood for pasta

To be served with /garlic-parmesan-sauce-10-minute-recipe

If you do scoop a cup of seafood off the top of the chowder starter...  
then pan fry in this order haddock --> add scallops --> add shrimp.

Heat Pan: Heat 1 Tbsp olive oil and 1 Tbsp butter in your cast iron pan over medium-high heat.
Add Haddock & Scallops: Add the haddock pieces and scallops. Cook for 2 minutes without moving them.
Flip & Add Shrimp: Flip the haddock and scallops. Add the shrimp to the pan.
Finish & Combine: Splash with lemon juice (squeeze half a lemon) and sprinkle with parsley. Toss quickly and immediately dump everything into your warm garlic parmesan sauce and linguine.

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MR Seafoods Chowder (PEI)

Prep Time - 10 mins | Cook Time - 30  mins | Total Time - 40  mins
Servings: 5 Servings

Ingredients

• 1 T butter
• 1 onion diced
• 2 cloves garlic minced
• 2 t chopped thyme
• 1 ½ bay leaves
• 2 celery stalks diced
• 1 or 2 carrots peeled and diced
• 200 ml potatoes cubed
• 750 ml fish stock, or combination of good chicken broth and Clam juice
• ½  lb haddock cut into large chunks
• ½  lb raw peeled shrimp
• ½ lb scallops
• 350 ml cream
• fresh parsley for garnish

Method

1. Add butter, bay leaf, chopped thyme, onions and garlic to the pot and cook until the onions are soft.
2. Add cubed potatoes, carrots, celery and stock. Bring to a boil for 12 minutes.
3. Reduce the heat to medium-low and add the haddock and shrimp and scallops. Simmer for 5 minutes. Remove from the heat and let sit for 10 minutes.
4. Stir in cream, and a dash of hot sauce if you like. Adjust salt and pepper to your taste.
5. Garnish with fresh parsley.