Seafood Chowder

• 3 tbsp butter
• 1 tbsp vegetable oil
• 3 slices bacon, coarsely chopped
• 1 None leek, pale section only, rinsed and thinly sliced
• 1 small red pepper, seeded and finely chopped
• 1/4 cup flour
• 3 cups milk
• 1/2 cup fish stock
• 3 medium medium potatoes, cut into 3/4-inch pieces
• 1 None bay leaf
• 12 oz cod fillets, cut into 3/4-inch pieces
• 12 small mussels, beards removed, scrubbed
• 1 can (8 oz) corn kernels, drained
• 8 oz small cooked shrimp
• 3 tbsp finely chopped flat-leaf parsley
• None None Garlic bread, to serve

1. Melt butter and oil in a large heavy-bottomed saucepan on medium heat. Add bacon; cook and stir for 2-3 mins or until brown. Add leek and peppers; cook and stir for 3-4 mins or until soft.
2. Stir in flour until blended. Gradually add warm milk, whisking until smooth. Cook and stir for 2-3 mins or until thick and bubbling.
3. Stir in stock, 1 cup water, potatoes and bay leaf. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins or until potatoes are tender. Stir in cod and mussels. Cover and cook for 5 mins or until mussels open (discard any that don't open).
4. Add corn, shrimp and parsley; cook and stir for 2-3 mins or until heated through. Season with salt and pepper. Ladle into serving bowls. Serve at once with garlic bread.

butter, vegetable oil, bacon, section, red pepper, flour, milk, fish stock, potatoes, bay leaf, cod fillets, mussels, corn kernels, shrimp, flatleaf parsley, garlic bread

Taken from recipes-plus.com/api/v2.0/recipes/22666 (may not work)