Creamy Nova Scotia Seafood Chowder

In a pot, heat the oil at medium heat. Add onion and celery, and saute for 5 minutes, until they are softened.

Add minced garlic and cook for another minute.

Sprinkle the flour in and combine. Cook for 2-3 minutes until the flour is lightly browned.

Add the chicken or seafood broth, potatoes, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.

Add the seafood (shrimp, fish, and clams) to the pot and let it cook for 2-3 minutes until the shrimp turn pink, the fish is cooked through, and the clams are open.

Add the heavy cream and stir to combine. Let the chowder simmer for another 5 minutes until it thickens.

Season with salt and pepper to taste. Serve, garnished with chopped parsley if desired.