2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Ladle the hot chowder into bowls and garnish each serving with a sprinkling of chives and bacon. Serve immediately.