Nova Scotia Fish Chowder

I have made Fish Chowder before and it is always great.  What I do find, it doesn't freeze well.  When it's thawed and reheated, it just doesn't have that "fresh"-ness any longer.  So make it for the crowd that you are going to have.

Ingredients

2 large onions, diced 
3 carrots, sliced 
7 potatoes, cubed 
1 pound salmon, cut into chunks 
1 pound cod, cut into chunks 
1 pound scallops 
1 pound shrimp, peeled and deveined 
6 ounces cooked lobster meat, shredded 
1 (6 ounce) can crabmeat, drained and flaked 
2 (6.5 ounce) cans chopped clams, drained 
4 1/4 cups heavy whipping cream 
2 cups half-and-half 
1 1/2 cups butter, cut into chunks salt and ground black pepper to taste

Directions

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.

Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Comments and suggestions are ALWAYS welcome.