New England Fish Chowder

• 3 3 tablespoons lard or 3 tablespoons vegetable oil
• 1 small onion, minced
• 1 large shallot, minced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 2 teaspoons Lawry's Seasoned Salt
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried garlic flakes
• 8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
• 1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
• 4 cups whole milk
• 2 cups half-and-half
• 1/4 cup dry sherry
• 1 lb mussels, scrubbed and debearded (in the shell)
• 1 dozen oyster, chopped with their juice (about 8 ounces)
• 2 small white potatoes, peeled and diced small
• 1/2 cup corn kernel (fresh or thawed)
• 2 teaspoons fresh lemon juice
• 1/2 cup heavy cream
• kosher salt & freshly ground black pepper

1. Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
2. Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
3. Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
4. Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
5. Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
6. Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.

lard, onion, shallot, red bell pepper, green bell pepper, salt, bay seasoning, thyme, garlic, grouper, clam, milk, sherry, mussels, oyster, white potatoes, corn kernel, lemon juice, heavy cream, kosher salt

Taken from www.food.com/recipe/new-england-fish-chowder-444004 (may not work)