Creamy Seafood Chowder

Ingredients
4 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 garlic cloves, minced
4 medium potatoes, peeled & diced
4 cups seafood stock (or chicken stock)
1 bay leaf
1 tsp Old Bay seasoning
1 cup heavy cream
1 cup whole milk
½ lb shrimp, peeled & deveined
½ lb lump crab meat
1 cup corn kernels (fresh or frozen)
Salt & black pepper, to taste
Fresh parsley, chopped (garnish)
Lemon wedges (for serving, optional)

Direction:
In a large pot, melt butter over medium heat.
Add onion, celery, and carrots; cook 5 minutes until softened. Stir in garlic and cook for 1 minute more.

Add diced potatoes, seafood stock, bay leaf, and Old Bay seasoning. Bring to a boil, then reduce heat and simmer until potatoes are tender (12-15 minutes).

Stir in heavy cream, milk, and corn. Simmer gently for 5 minutes (don t boil).

Add shrimp and crab meat. Cook until shrimp turn pink and opaque (about 3-4 minutes).
Season with salt and pepper to taste. Remove bay leaf.

Ladle chowder into bowls, garnish with parsley, and serve with lemon wedges and crusty bread.