New England Chowder With Shrimp, Scallops and Finnan Haddie

2 tablespoons butter
1 medium carrot, peeled and cut into 1/2-inch dice
1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
2 celery stalks, diced
2 cloves garlic, minced
1 bay leaf
4 cups chicken stock or canned broth
2 cups heavy cream (or less, to taste)
6 ounces boneless smoked haddock (finnan haddie), diced
4 large scallops, each quartered
10 small shrimp, peeled and deveined
2 tablespoons chopped parsley
1 teaspoon chopped tarragon
2 tablespoons chopped chives
4 ounces bacon, diced and sautéed until crisp
Salt and freshly ground black pepper
Toasted croutons, for serving.

In a medium saucepan over low heat, melt butter and stir in carrot, potato,
celery, garlic and bay leaf. Cover and cook, stirring once or twice, for 5
minutes. Add chicken stock and heavy cream and bring to a simmer. Add smoked
haddock and cook gently until fish and potatoes are tender, about 3 more
minutes. Add scallops and shrimp and simmer until they are nearly cooked
(opaque), about 2 minutes. Discard bay leaf and add chopped parsley,
tarragon, chives and bacon. Season with salt and pepper to taste. Ladle
into bowls and serve immediately with toasted croutons on the side.

Yield: 4 servings.

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