John's Seafood Chowder
- 2 frozen cans of lobster (with juice)
- 2 frozen bags of scallops
- 1 frozen bag of shrimp
- 1 frozen container of crab meat
- 4 medium potatoes, peeled and cubed (4 cups)
- 2 medium carrots, diced (1/2 cup)
- 4 tsp salt
- 1/4 tsp pepper
- 8 slices bacon
- 1 cup chopped onion
- 6 cups whole milk
- 6 Tbsp all purpose flour
- 1/2 teaspoon dried thyme, crushed
Thaw fish. Cut fish into bite sized pieces.
In a large pot, bring 6 cups water to boiling. Add potatoes and carrots. reduce heat. Cover and simmer for 5 minutes.
Stir in the fish (including lobster juice), salt and pepper. Simmer, covered, for 10 minutes.
Meanwhile, in a skillet, cook bacon till crisp. Drain bacon, reserving 4 Tbsp of the drippings in skillet. Crumble bacon. Cook onion in drippings till tender.
Blend 1 cup of the milk into the flour, and stir into fish mixture along with the crumbled bacon, onion mixture, thyme and remaining 5 cups milk. Cook and stir till bubbly, ad then for a minute or so longer.
Add more salt and pepper if necessary.
This chowder is best if it is prepared several hours ahead of time, and refrigerated, which allows the flavors to expand. Heat on top of stove before serving.