New England Seafood Chowder

Ingredients

4 pounds haddock fillets , cut into 3/4 inch pieces

1/4 pound medium shrimp, peeled and deveined

1/4 pound bay scallops

4 bacon strips, diced

3 medium onions, quartered and thinly sliced

2 tablespoons all-purpose flour

2 cups diced peeled potatoes

4 cups milk

2 tablespoons butter

1 tablespoon minced fresh parsley

2 teaspoons salt

1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon pepper

1/2 cup snipped fresh chives for garnish

Preparation

1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.

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.

6 Servings