New England Seafood Chowder

By Tiller

Ingredients

• 2 pounds haddock, cod or pollock filets ( or any firm flesh white fish)
• 1 bay leaf
• 8 ounces uncooked medium shrimp, peeled and deveined
• 8 ounces bay scallops, rinsed and patted dry
• 4 strips bacon, diced
• 2 medium sweet onions, chopped
• 2 tablespoons all-purpose flour
• 1 cup clam juice
• 2 cups potatoes, peeled and diced
• 4 cups milk or half and half
• 2 tablespoons butter
• 1 tablespoon flat-leaf parsley, minced
• 2 teaspoons salt, or to taste
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Dice fish flilets and place in Dutch oven. Add bay leaf.
Cover with water. Bring to a boil over medium heat.
Reduce heat and simmer 15 to 20 minutes.
Add shrimp and scallops. Simmer 10 minutes.
Drain, reserving 1 cup cooking liquid.
Discard bay leaf. Set seafood aside.
In same Dutch oven, cook bacon over medium heat until crisp.
Remove with slotted spoon and drain.
Add onion to Dutch oven and saute until tender.
Stir in flour. Cook until bubbly.
Gradually stir in reserved cooking liquid and clam juice.
Bring to a boil, stirring, and cook until thickened.
Reduce heat and add potatoes. Cover and cook until potatoes are tender.
Add milk or half and half, seafood, bacon, butter, parsley, salt, lemon-pepper, thyme and pepper.
Simmer 10 minutes.