Hearty New England Seafood Chowder

• 4 pounds haddock fillets, cut into 3/4-inch pieces
• 1/4 pound uncooked medium shrimp, peeled and deveined
• 1/4 pound bay scallops
• 4 bacon strips, diced
• 3 medium onion, quartered and thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups diced peeled potatoes
• 4 cups milk
• 2 tablespoons butter
• 1 tablespoon minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon pepper

1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

haddock, shrimp, bay scallops, bacon, onion, flour, potatoes, milk, butter, parsley, salt, lemonpepper seasoning, pepper

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