Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the chopped onion, diced celery and carrot. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make roux

Push the vegetables to the side, add the remaining 1 tablespoon butter and sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook the flour but not brown it; this forms a light roux that will thicken the chowder.

Add stock and potatoes

Gradually whisk in the fish or vegetable stock to avoid lumps. Add the diced potatoes, bay leaves, dried thyme, salt and black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer until the potatoes are tender, about 12–15 minutes.

Seafood & Dairy

Finish chowder with milk and cream

Once the potatoes are tender, stir in the milk and simmer gently (do not boil) for 3 minutes to warm through.

Add seafood

Add the fish pieces, shrimp and scallops to the pot. Gently simmer for 4–6 minutes, until the fish is opaque and flakes easily and the shrimp are pink and cooked through. Avoid vigorous boiling to keep seafood tender.

Final seasoning

Stir in the heavy cream, Worcestershire sauce and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Keep the chowder on low heat while you prepare the garnish—do not boil after adding cream.

Garnish & Finish

Make crispy bacon bits

While the chowder simmers, place the bacon lardons in a cold skillet and set over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then chop into small bits if desired.

Herbs and assembly

Stir half of the chopped dill and the parsley into the chowder (reserve the rest for garnish). Ladle chowder into bowls, top each portion with crispy bacon bits, remaining dill and chives (if using), and a grind of black pepper.

To Serve

Serve with brown bread

Warm the homemade brown bread slices briefly in a low oven (around 150°C / 300°F) for 5–7 minutes or toast lightly. Serve the chowder with buttered brown bread on the side. Encourage diners to crumble a piece of bread into the chowder if desired.