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1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Remove from the heat and fry the cubed onion for about 5 minutes, before turning golden-brown. Stir in the Old Bay seasoning and thyme, allowing the spices to bloom and infuse the butter with their flavors.
2. Add the Vegetables: Sprinkle the flour over the onions and stir well to combine, forming a roux. Cook for another 2-3 minutes to remove the raw flour taste. Add the sliced celery, carrot, and cubed potatoes to the pot, stirring to coat them with the roux.
3. Incorporate the Liquids: Gradually pour in the seafood or chicken broth while stirring to prevent lumps from forming. Pour over the white wine and gently warm the blend to a rolling boil. Allow it to cook for about 15 minutes, or until the potatoes are tender.
4. Add the Seafood: Stir in the corn, followed by the chunks of white fish, scallops, shrimp, and chopped clams. Let the chowder simmer for an additional 10 minutes, or until the seafood is cooked through and tender.
5. Finish with Cream: Reduce the heat to low and slowly stir in the heavy cream. Let the chowder heat through, but do not bring it to a boil to prevent the cream from curdling. If necessary, season with salt and pepper.
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