Prepare the Base

1. Melt Butter: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
2. Sauté Vegetables: Add the onion, garlic, celery, and carrots to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Build the Broth

3. Add Potatoes: Stir in the diced potatoes, ensuring they are evenly mixed with the sautéed vegetables.
4. Pour in Stock: Add the fish stock (or chicken broth), water, salt, pepper, thyme, and bay leaf. Stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.

Add the Fish and Cream

6. Add Fish: Gently stir in the fish pieces, taking care not to break them apart. Cook for 5–7 minutes, or until the fish is opaque and flakes easily.
7. Incorporate Cream: Lower the heat to medium-low and stir in the heavy cream. Allow the chowder to heat through for 3–5 minutes, avoiding a boil to prevent curdling.
8. Finish with Lemon Juice: Stir in the lemon juice to brighten the flavors. Adjust seasoning with additional salt and pepper, if needed.

Serve

9. Garnish and Enjoy: Remove the bay leaf before serving. Ladle the chowder into bowls, garnish with fresh parsley, and serve with crusty bread or oyster crackers on the side.