For seafood chowder, organize 1/2 pound of scallops, 1 pound of shrimp, 1/2 pound of lump crabmeat, 1/2 of a monkfish and 1 cup of carrots. Also gather 1/2 cup of onions, 1 cup of small potatoes, 1/2 cup of corn kernels, 1/4 cup of unsalted butter and 1/4 cup of all purpose flour. Prepare 1 quart of seafood stock, 1/2 teaspoon of heavy cream, 1 cup of celery and 2 tablespoons of minced parsley.
Place all of the seafood items into a bowl, ensuring that the shrimp are peeled and deveined and that the monkfish has been cut into bite-sized pieces. After mincing all the vegetables and potatoes, place them into a heavy-bottomed pot with the butter, and cook the contents over medium-low heat for approximately 15 minutes. Stir the contents every few minutes. After the 15 minutes elapse, or when potatoes are slightly cooked, add the flour, reduce the heat to low and cook for another three minutes or so, stirring often.
Add the seafood stock, either store-bought or homemade, and bring the pot's contents to a boil. Add the seafood items, reduce the contents to a simmer and continue cooking uncovered until the fish is cooked through, about seven to 10 minutes. Cooked fish is firm to the touch and opaque, having lost all translucency. Add the cream, if desired, and season to taste with salt and pepper, adding the minced parsley as well.