Lobster & Scallop Seafood Chowder

1 lb cooked lobster meat, chopped

1 lb sea scallops (cut smaller if large)

½ lb shrimp (optional, peeled and deveined)

Vegetables & Aromatics
2 cups diced potatoes (Yukon Gold or russet)

1 cup diced onions

1 cup diced celery

1 cup diced carrots

3 cloves garlic, minced

1 cup corn kernels (fresh or frozen, optional)

Chowder Base
4 tablespoons butter

4 tablespoons all-purpose flour

4 cups seafood stock (or chicken broth)

2 cups heavy cream

1 cup whole milk

1 bay leaf

1 teaspoon Old Bay seasoning

1 teaspoon dried thyme

Salt & pepper to taste

For Finishing
2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

Crushed red pepper (optional)