Begin by peeling and dicing the russet potatoes, carrots, onions, and celery into small, even pieces for uniform cooking. Mince a few cloves of garlic to infuse your chowder with flavor.

Remove the skin from the salmon and white fish, then chop both into bite-sized cubes. Devein and chop the shrimp into smaller pieces. Set the prepared seafood aside.

In a medium pot, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onions, carrots, celery, and potatoes, sautéing for about 5-6 minutes until they soften slightly. Stir in the minced garlic, cooking for an additional 30 seconds.

Sprinkle in a quarter cup of all-purpose flour and stir to coat the vegetables. Add kosher salt, black pepper, dried thyme, and a pinch of red pepper flakes, cooking for 1-2 minutes.

Pour in 4 cups of seafood stock and 1 cup of half and half, stirring well. Increase the heat to bring to a gentle boil. Reduce heat and let it simmer for about 6-7 minutes.

Carefully add in the cubed salmon, white fish, and shrimp into the chowder. Cook for another 3-5 minutes, until the seafood is just done.

Once the seafood is cooked, ladle the chowder into warm bowls, sprinkle with freshly cracked black pepper and optional fresh herbs. Pair with crusty brown bread.