Nova Scotia Seafood Chowder

Preparation
Step 1: In a large pot, melt the butter over medium heat. Add the onions and celery, cooking for 5-7 minutes until they soften and become translucent.

Step 2: Sprinkle in the flour and stir well to create a roux, cooking for about 2 minutes. This will help thicken the chowder.

Step 3: Slowly add the fish stock (or clam juice) while stirring to avoid lumps. Bring the mixture to a simmer, then add the potatoes. Let it cook for 15-20 minutes until the potatoes are tender.
Step 4: Add the seafood, heavy cream, milk, white wine (if using), thyme, pepper, and salt. Stir everything together and bring to a simmer.

Step 5: Let the chowder cook for an additional 10-12 minutes, stirring occasionally, until the seafood is cooked through and the chowder has thickened to your desired consistency.
Step 6: Add the lemon juice for a touch of brightness and adjust seasoning to taste.
Step 7: Serve the chowder hot, garnished with fresh parsley and a sprinkle of extra black pepper if desired.