Fihserman's Chowder

• 1/4 pound bacon cut into pieces
• 1 teaspoon paprika
• 1/2 cup onions chopped
• 1 cup potatoes diced
• 1 can clams chopped, with liquid
• 1/4 cup white wine
• 1 cup crab legs
• 1 cup shrimp
• 1 cup scallops halved
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 each bay leaves
• 1/2 teaspoon thyme
• 2 1/2 cups milk, skim
• 13 cup mashed potatoes instant

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

bacon, paprika, onions, potatoes, liquid, white wine, crab legs, shrimp, salt, black pepper, bay leaves, thyme, milk, potatoes

Taken from recipeland.com/recipe/v/fihsermans-chowder-36799 (may not work)