Fisherman'S Chowder

• 1/4 lb bacon, cut in small pieces
• 1 teaspoon paprika
• 1/2 cup chopped onion
• 1 cup diced raw potato
• 1 (6 1/2 ounce) can chopped clams, with liquid
• 1/4 cup white wine
• 1 cup crab legs or 1 cup imitation crabmeat
• 1 cup shrimp
• 1 cup scallops, halved/quartered (Any other shellfish you like)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf
• 1/2 teaspoon thyme
• 2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk)
• 1/3 cup instant mashed potatoes, to thicken

1. In a heavy soup pot or kettle, brown the bacon for 5 minutes.
2. Add the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked.
3. Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
4. Season with salt and pepper, bay leaf and thyme.
5. Stir in the milk and heat over low flame, stirring constantly.
6. Do not allow mixture to boil.
7. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
8. Remove bay leaf and serve.
9. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

bacon, paprika, onion, potato, white wine, crab, shrimp, salt, pepper, bay leaf, thyme, milk, instant mashed potatoes

Taken from www.food.com/recipe/fishermans-chowder-91576 (may not work)