Best Seafood Chowder

• 1/2 pound sliced bacon, diced
• 2 medium onions, chopped
• 6 cups cubed peeled potatoes
• 4 cups water
• 1 pound bay or sea scallops, quartered
• 1 pound lobster meat, cut into 1-inch pieces
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pound cod, cut into 1-inch pieces
• 1 pound haddock, cut into 1-inch pieces
• 1/2 cup butter, melted
• 4 teaspoons salt
• 4 teaspoons minced fresh parsley
• 1/2 teaspoon curry powder
• 2 quarts milk
• 1 can (12 ounces) evaporated milk

1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
2. Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon.

bacon, onions, potatoes, water, lobster, shrimp, cod, haddock, butter, salt, fresh parsley, curry powder, milk, milk

Taken from www.tasteofhome.com/recipes/best-seafood-chowder/ (may not work)