Creamy Seafood Chowder: A Comforting Ocean-Inspired Delight

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.

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