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Angler Al's Seafood Chowder

Created by ForeverMama on December 5, 2022

1 pound haddock or cod fillets (if only using fish, increase amount to 2 pounds)
1 pound steamed clams, diced; or a 10 ounce can of diced clams
1/2 pound medium shrimp (shelled and de-veined)
1/2 pound scallops
1/2 cup butter (1 stick), at room temperature
4 cups (1 quart) half-and-half or light cream, at room temperature
6 medium potatoes (cubed to about 1/4 inch cubes)

Step 1: In a soup pot, saute the diced bacon to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon and set aside.
Step 2: Pour bacon fat into a heat proof measuring cup.
Step 3: Add about 1/4 cup of bacon fat back into soup pot. To the hot bacon fat, add diced onion; cook and stir until translucent.
Step 4: To the same pot add the cubed potatoes, diced peppers, salt and black pepper.
Step 5: Add just enough cold water to cover the potatoes.
Step 6: Bring to a boil and lower to a simmer for about 10 minutes until the potatoes are done, but not falling completely apart.
Step 7: Place the fish fillets, shrimp and scallops into the pot and poach (do not let it come to a boil) for about 3 minutes, turn the fillets over and poach for 2 more minutes.
Step 8: Gently, flake apart the fish fillets into nice size pieces.
Step 9: Add the reserved bacon, diced clams and lobster meat (if using) to the pot.
Step 10: Add the half-and-half or light cream and butter.
Step 11: Heat on low until the butter melts. DO NOT BOIL!
Step 12: Taste for seasoning and adjust with salt and black pepper, if necessary.
Step 13: Sprinkle paprika over the top and serve.
Step 14: Serves 4- 8 depending upon whether you serve it as a starter in smallish bowls or as the main course.