Creamy Seafood Chowder with Bacon

Instructions

1. 1

   In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the bacon drippings in the pot.

2. 2

   Sauté the chopped onions in the reserved bacon drippings until tender, about 5 minutes.

3. 3

   Add the cubed potatoes and water to the pot. Bring the mixture to a boil and cook for 10 minutes.

4. 4

   Stir in the scallops, lobster, shrimp, cod, and haddock. Cook for an additional 10 minutes or until the scallops are opaque, the shrimp have turned pink, and the fish flakes easily with a fork.

5. 5

   Add the melted butter, salt, minced parsley, and curry powder. Slowly pour in the whole milk and evaporated milk, stirring constantly to combine.

6. 6

   Heat the chowder through, being careful not to boil. Serve hot, garnished with the reserved crispy bacon, additional parsley, and oyster crackers, if desired.