Ingredients

• 2 tbsp butter
• 1 yellow onion, diced
• 2 celery ribs, sliced
• 3 russet potatoes, peeled and diced
• 2 tbsp all-purpose flour
• 6 cups seafood broth
• 1 cup milk
• 1 tbsp Old Bay seasoning
• 1 sprig fresh thyme
• 6 oz haddock, cut into 1/2 inch cubes
• 1/2 lb peeled shrimp
• 1 cup shredded crab meat

Preparation

In a large Dutch oven, melt the butter over medium-high heat. Add the onion and celery and cook until they have softened, 3 to 4 minutes. Add the potatoes and flour and continue to cook, stirring, for about a minute. Add the broth, milk, Old Bay seasoning, and thyme sprig. Bring the mixture to a boil and reduce the heat to a simmer. Cover the soup with a lid and continue to cook until the potatoes have softened, 10 to 15 minutes. Remove the thyme stem and add the haddock, shrimp, and crab. Season the soup with salt and pepper and continue to cook until the seafood is cooked through, about 5 minutes.
Serve immediately with crusty French bread or oyster crackers or store in the refrigerator for up to 3 days.