nstructions:
In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the Old Bay seasoning and thyme. Sprinkle in the flour and cook for 1-2 minutes to form a roux.
Add the celery, carrot, potatoes, and corn to the pot. Pour in the seafood or chicken broth and white grape juice, stirring well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Add the white fish, scallops, shrimp, and clams to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through.
Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste. Garnish with chopped parsley before serving.
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