Seafood Chowder

 

Makes 32 servings

• ½ pound sliced bacon, diced
• 2 medium onions, chopped
• 6 cups cubed peeled potatoes
• 4 cups water
• 1 pound bay or sea scallops, quartered
• 1 pound fresh or frozen lobster, cut into 1-inch pieces
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pound cod, cut into 1-inch pieces
• 1 pound haddock, cut into 1-inch pieces
• ½ cup butter
• 4 teaspoons salt
• 4 teaspoons minced fresh parsley
• ½ teaspoon curry powder
• 2 quarts milk
• 1 can (12 ounces) evaporated milk

1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp ; using a slotted spoon, remove to paper towels and reserve drippings.
2. Saute onions in drippings until tender ; add potatoes and water, bring to a boil and cook for 10 minutes.
3. Add the scallops, lobster, shrimp, cod, haddock and cook for 10 minutes or until the scallops are opaque, shrimp turn pink and fish flakes easily with a fork.
4. Add the butter, salt, parsley and curry powder.
5. Stir in milk and evaporated milk ; heat through and garnish with bacon.

BON APPÉÉÉÉÉÉÉÉÉTIT

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